By Kittencalskitchen on September 06, 2005
Photo by juliadjulie
Photo by juliadjulie
"This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs"
Serving Size: 1 (317 g)
Servings Per Recipe: 4
"Oh. My. Lord. THIS SAUCE! I had no plan in mind for a dish, when I decided to make it. I needed a sauce to just 'have on hand,' and this seemed simple enough. I'll admit, whilst I was making and tasting, I was not happy with it. I made it with the wine, not the best (but not the worst) 'chunky' crushed tomatoes (with garlic and basil), and about a can and a half of tomato paste. Simmered a good long while, but near the end .. I felt it missed that last little 'finish.' I dispatched a bit into a small bowl, and tried it with a bit of red wine vinegar. That helped. Then, the "AH HA!". I added about 1/3rd to 1/2 a cup of grated parmesan, and that was that.
BUT. The real deal was sealed the next day, after it had time to sit. THIS SAUCE IS SO [expletive deleted] SENSATIONAL! The depth with the wine, I can't even believe I made THIS sauce, it's so good. I'm eating it cold, out of the jar. I'm eating it as a dip, for my potato chips, I CAN NOT EAT THIS ENOUGH.
Make this sauce, indefinitely. But, my biggest advice is to MAKE THIS SAUCE, AHEAD, and give it a good few hours AT LEAST to let the flavors involve themselves fully with each other. You won't be sorry."
"Very good and easy. I've made this recipe with wine & it was very good. Tonight I didn't have wine on hand so I added about 1 tsp of balsamic vinegar which gave the sauce a nice depth."
"My husband and I always make a double batch of this and keep it frozen in easy to use sizes. I usually freeze 15oz for the two of us, sometimes it is too much but it is never too little. On pasta night I start a big pot of water and another with one of these frozen containers plopped in and four meatballs. Everything is warmed and ready when the pasta is. It is a real weeknight time saver."
"I have made this before several times, and only got around to reviewing it today! YUM!!!! If you make just as written it is wonderful...I should say that I never add the wine and sub water or broth instead tho. Today I altered this one and loved the result! I added one can of tomato sauce, and omitted the sugar since I do not like a sweet taste. I also added 3 fresh basil leaves instead of dry. I chopped up green bell pepper really small and sauteed with the onion, I also added a can of mushrooms, YUMMY"
"Wonderful flavor!! I used fresh tomatoes which I dropped in hot water for 30 seconds, let cool, then peeled and squeezed the seeds out and then chopped them. I made the recipe as stated but didn't use the full amount of the red pepper flakes. I did add cooking wine. You can't taste the wine, it just improves the flavor. I used just a dash of sugar and a dash of salt. Very yummy!! Great way to use up all the tomatoes I have been given."
"WOW, Kittencal! I don't know how I missed this one! This smelled sooooooooooo good! I have changed up my diet to Nutritarian, so left out Oil, Salt, Wine (replaced with 2 T Red Wine vinagar). I have already cheated and put over my zucchini squash, I had prepared with my Spirooli , yummmmmmm."
"This sauce was so good that I'm making it again tonight. I used it with eggplant parmesan last week and tonight I'm using it in my spincach lasagna. I don't know if I can go back to jar sauce."
"I have made this twice and waited to write a review until trying some changes. With my changes, this is a definite keeper in my book! The first time I used 1/2 the amount of onion you recommended, and it left a bad aftertaste. This time I left out the onion and used more tomato paste. This was the perfect flavor and consistency for us, I loved the thickness from the extra tomato paste! Thanks for another great recipe."
"As always another fantastic recipe by Kittencal. I am using this sauce tonight to make the spinach manicotti and can't wait to taste these two recipes together. I made this exactly as listed and it tastes fantastic."
"Made this today with the manacotti. Delicious! Sauce was thick though. Used an extra can of tomatoe sauce which was perfect."
"As always, a fantabulous offering from Kittencal! I have made this several times now, and even made two gigantic pots for a church dinner, and it is always thick, flavorful--perfect, in a word! I cooked the onion in the oil and wine first so that all of the alcohol would evaporate--which it did--and used diced tomatoes instead of whole. I don't like spicy things much, but the red pepper flakes are essential and don't add as much heat as I thought they would. My daughter said her friends were still talking about it at church a month later, and think I am the best cook in the world. I'm not, but you make me look good! Thanks again!"
"One can always trust Kittencal's Recipes even if you've never made them before!! I've never made homemade marinara sauce before and this was just delicious!! I omitted the wine, used 1/2 the amount of tomatoes and 1 1/2 times the amount of the tomato paste. This was a great sauce that I will make everytime i want marinara sauce. I served it with Recipe#59359. Thanks Kittencal! :)"
"An incredibly easy, fast recipe to make. The only change I made was to add thyme and marjoram (fresh) to the mix. Everything else was as directed. I let it cool completely, then reheated and simmered another 10 minutes. The result is a thick tasty sauce that is full of flavor. A definite keeper. Thanks for yet another great recipe."
"WOW!!! This is the best! I'll never buy pasta sauce again. I have made this several times and each time I keep making larger and larger batches. I freeze it in quart size bags and use over roast vegetables or chicken as I don't eat carbs. This has provided a great new option for eating all my veggies!! Thanks Kittencal - you never disappoint in your recipes."
"Awesome sauce! I make a big batch in my slow cooker and can it so I can use it whenever! Thank-you Kittencal!"
"Excellent marinara sauce. I made this to go with kittencal's meatballs, which are also top notch."
"I made this last night in conjunction w/ Kittencal's meatballs. Both were a hit. The sauce simmered while the meatballs cooked. Yum! Thanks. Omitted red pepper for young children's preference."
"This is a really great recipe. Thanks for sharing. This will definitely be my go to Marinara Pasta Sauce dish"
"Lordy, Girl, you sure made my Man Friend happy with this recipe. While he _likes_ my pasta sauce, he waxes rhapsodic over a pasta sauce made in his old home town. THIS is as close as it gets, he says, without being a direct steal. Fabulous. I made it with pureed tomatoes, chopped tomatoes and tomato paste. Slow cooked it all day. The notary who came by for me to sign the re-fi papers said "WHAT is cooking? It smells incredible in here!" Yep. Thank you!<br/><br/>Update: just made a huge batch - twelve quarts to be exact - added 1-2 T of bottle lemon juice to each quart and canned them. Yummmmmmmmyyyy!"
"Great blend of spices... I've added ground round, mushrooms, peppers and other items to this recipe and it's always tasted great."