This recipe proves that sometimes, simple is best!! I have tried so many different marinara recipes, but none were what I was looking for. This sauce is the closest I've found to a local Italian restaraunt. I have never tried making a marinara sauce without onions before, but I think it makes all the difference to leave them OUT! (Who woulda thunk it??) I doubled the garlic, and may increase it even further to six cloves next time (and thinly sliced, as opposed to minced or chopped, is a must!). It was a tad too salty for me, so I added a 15-oz can of diced tomatoes (un-drained), which not only cut down the saltiness, but also helped stretch the sauce a bit further. I found the oregano to be stronger than I would have liked, so next time I'll reduce it to 1 tsp (or perhaps even less). 1/2 tsp red pepper flakes is the right amount for us...a nice kick, but not too spicy. Although wine and sugar might not be bad in some recipes, I agree with the poster that it does not belong in this one!! Thanks so much for sharing...I look forward to trying again with my changes.
I was out of canned spaghetti sauce, so I thought this one looked good. It turned out so salty that no one finished their plates. I used coarse sea salt (what I had on hand), and maybe that was the problem. I do think this would be very tasty with much less salt. May try again and start out with 1/2 tsp or so.
Sodium is way to high in this. I barely sprinkled a pinch worth. Used home grown tomatoes. Added parsley. Used twice the amount of garlic saving some that was fried to use as a garnish. Quick, fresh and easy.
This is the basic tomato sauce recipe I've been searching for all my life!!!!! The secret is in roasting the garlic just right. If you burn the garlic (surprisingly easy to do), it's essential to rinse the sauce pan and start over. We use 2tsp of chopped garlic and a can of diced tomatoes. DELICIOUS over rotini or (when we're feeling more industrious) Chicken Parmesan or cannelloni or as the base for Chicken Cacciatore. Thanks for sharing DeSouter!
This is a very tasty, easy marinara. It reminded me of Italy (sigh). I reduced the parsley to 1 tsp. and added 1 tsp. of basil. The addition of basil really made this sauce stand out to me. I also halved the oil and salt, but the flavor seemed unaffected. Lovely.
I've been making my own spaghetti sauce for quite some time (mainly by trial and error), but usually the result was still a little bitter or, if I added sugar to counter the acidity, too sweet. This recipe is my best spaghetti sauce EVER! I doubled the garlic required, and used kosher salt instead of sea salt. So deliciously simple, tomato-y but not too acidic (I think because there's no tomato paste in it), and no distracting other flavors like wine, sugar, etc. Perfection! This will be my standard sauce recipe from now on! Thanks, DeSouter!
We loved this sauce! It was lively, but not overwhelmingly seasoned. I used lots less salt than what was called for. I served with both veggie and turkey meatballs and had a wonderful meal. Thanks for sharing this simple, delicious, keeper recipe.
I needed a quick lunch and this fit the bill perfectly. I loved that there was no onion in it. I left out the salt but added an extra clove of garlic and some basil, but we really loved it. We use gluten free pasta, and after cooking it I threw it in the sauce and let it sit together for 2 minutes. It was perfect! Thanks so much!
This was awesome marinara. I used San Marzano tomatoes other than that I followed the recipe, cutting back the salt to about 1 1/4 tsp. It was a little watery, so maybe next time I'll leave the lid off for some of the cooking. Otherwise it was perfect.
SO easy! (Yay- no frying onions!) Thank you! I did 6 cloves of garlic and 1/2 tsp of kosher salt after reading what the other reviews said and I'm very happy with the results. And I did simmer it with the cover off after it was done cooking to thicken up. Very tasty!