Recipe by BeachGirl
A trip to the Olive Garden inspired me to create this recipe. This is a quick, easy and versatile Marinara Sauce with a delicious fresh taste. Serve over cooked spaghetti, ravioli or other pasta; sprinkle with freshly grated Parmigiano Reggiano cheese. Or chill and serve as a salsa with garlic bread sticks or tostitos.
Top Review by Bergy
This is a winner - I made the full recipe with only one variation I used 3/4 tsp crushed hot pepper flakes, the sauce is wonderful - first night I put apprx 3/4 cup over a serving of cooked noodles topped it with Asiago cheese Loved it. However the next day I poured the remainder of the sauce over 6 pan browned Coubtry style pork ribs in a crockpot , set the crockpot on low and cooked them for 8 hours - heaven! This sauce is very versatile and requires no changes - Thank-you BeachGirl for a taste tantalizer!!!!!!!
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup diced onion
- 1 tablespoon dried basil leaves
- 2 teaspoons italian seasoning
- 2 tablespoons sugar (to taste) or 1⁄2-3⁄4 teaspoon Equal sugar substitute (to taste) or 2 tablespoons Splenda sugar substitute, granules (to taste)
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- In a saucepan, saute the onions, but do not let them brown.
- To the saucepan, add the liquid drained from the diced tomatoes. Add the basil, Italian seasonings, sugar (or sugar substitute) and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
- Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
- If you prefer, you can used whole tomatoes and dice them, saving any tomato liquid for Step 2.