Homemade Marinara Sauce
A quick and easy meal. This recipe comes from Cooking Light.
- Ready In:
- 1 tablespoon olive oil
- 1 1⁄2 tablespoons minced garlic
- 6 lbs coarsely chopped peeled tomatoes (about 6 cups)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped fresh parsley
- 8 cups hot cooked spaghetti (about 1 pound uncooked pasta)
- If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.
- To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.
- Heat oil in a large saucepan over medium heat.
- Add garlic; cook 2 minutes, stirring frequently.
- Add tomato, salt, and pepper; bring to a boil.
- Reduce heat; simmer 25 minutes, stirring occasionally.
- Stir in basil and parsley, and cook 1 minute.
- Serve over pasta.
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I had picked 10 lbs of ripe tomatoes and decided to make my very own homade marinara sauce. I searched many recipes and since I liked the idea of not having to seed and peel the tomatoes, I picked this one. In reality, I think it added more flavor to the sauce. Boy was I blown away! This recipe is delicious; best I've tasted and even my husband and 2 1/2 year old son loved it. Being a garlic lover, I just added another tbsp more and since I didn't have fresh basil, I used the dried variety. Works just as well. I served some of it up tonight using diced up turkey sausage and it was absolutely out of this world. I recommend this recipe to anyone who is a picky tomato sauce eater; like my husband! By the way, I pureed the marinara prior to adding any meat and saved the remainder; I plan on making Chicken Parmesan later! A definate keeper in our arsenal!Reply
Very good and yummy. :) This brings out the flavor of herbs and tomatoes nicely, so I recommend using ripe tomatoes and fresh herbs. I like garlic, so I used about 2 Tbs and a little more basil, 1/3 cup. I used canned tomatoes and 1/4 t pepper. I added a whole jalapeno for 10 minutes, then removed it, I like the subtle hotness. Thanks for posting.Reply