Wow! this was the best I have ever made. I love marinara, I buy Rao's and Victoria brand and this reminded me of the Rao's except it was a lot cheaper. I read the other review that said it wasn't spicy enough but I thought it was perfect, if you like it spicier than just add more, obviously the person who rated it 3 stars did not understand that each person has different tastes as far as spice goes. I added about 1/2 teaspoon sugar and I also added a little more water near the end since it was very thick. Instead of the MSG I used some Sea salt and a piece of Kombu seaweed which has natural MSG. My kids loved this and I will be making this from now on as our family sauce! I threw in some meatballs the 2nd time I made it and it was incredible! A great time and money saving recipe, thank you!
Looking for a pizza sauce, this came up. After reading prior reviews, I doubled the garlic and red pepper flakes, added some Mrs Dash Garlic & Herbs and Mrs Dash Extra Spicy, and tossed in about 2 Tbsp. dehydrated onion flakes to try to thicken the sauce and a parmesan cheese rind. I also added a bay leaf. This still resulted in a rather bland sauce, and it was too thin for my purpose. I disagree that this becomes a pizza sauce merely by adding more spices; the water in Step 6 should be omitted. I ended up adding 2 tsp. sugar and reducing the sauce for 20 minutes to arrive at a thick pizza sauce, and yielded 2 1/2 cups sauce. I will work on a p.c. sauce more to my liking as I like how the p.c. keeps the flavor in.
rating it three because it definitely lacks flavor, the ease of the pressure cooker method is great. I have an electric one. if you make this, please taste the acidity before you pressurize. I added basil, grated cheese and sugar, bay leaf. I finished at end with fresh oregano to brighten flavor, I will use method again but with my adds on the base.
To me this taste like those expensive jarred sauces. I tripled the recipe added a little more garlic and balanced out the acid with pinch sugar....I was really surprised. You have to keep the pressure cooker on low so it doesn't burn. You can basically tell when it is done when the strong smell of garlic goes away which was about 25 minutes into cooking. I used the fast release method and then let is simmer about 10 more minutes till thickness I like. This is a money saver as I eat marinara sauce all the time.
Better than the best jarred sauce!