Marinara Sauce

READY IN: 20mins
Recipe by Deb Wolf

I created this to "stretch" a jar of prepared pasta sauce when we had unexpected dinner guests. Now it's our favorite marinara sauce. The dressing mix envelope size is a guess. The program won't let me continue without a weight. It's the kind you put in a cruet and add water and oil for salad dressing.

Top Review by prd2bbsn

I've made this twice and really love this recipe. I used what I had on hand--Prego Traditional Sauce the first time and a generic store brand the second time. Added some store-bought frozen meatballs and left over italian sausage. The Prego combination was outstanding. It makes the right amount of sauce for a pound of spaghetti. So simple & so good. The secret seems to be the salad dressing mix. The sugar also seems to mellow the flavors. The diced tomatoes make it a wonderful consistency. I added some crushed red pepper for a little heat on the second batch. The left-overs were as good (maybe better) than the first time around. Makes a great sauce without having to plan ahead and simmer all day. Thanks for sharing this keeper!

Ingredients Nutrition

  • 1 (6 ounce) can tomato paste
  • 1 teaspoon sugar
  • 1 (1 ounce) envelope Italian salad dressing mix, dry
  • 1 (24 ounce) jar spaghetti sauce, onion and garlic flavor
  • 1 (14 -16 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can sliced mushrooms, drained


  1. Do not prepare the dressing mix; use it dry. Combine tomato paste, sugar and salad dressing mix. Stir until combined. Gradually add the pasta sauce. Stir in tomatoes and mushrooms.
  2. Heat gently. Best if you don't allow it to boil.
  3. Serve over hot, cooked pasta.

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