Marinara Sauce of Alan Leonetti (2 Servings) (((The Best)))

"This is the cut down version of my marinara sauce that I usually make and freeze for the year... If the sauce is too thick for you, add a little tomato juice or water or wine, but be careful not to thin it too much. I personally like a very thick sauce. ALL ITALIAN FOOD FROM SOUTHERN ITALY HAS OREGANO. The one person that disagreed with that in their review does NOT know what they're talking about."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
3hrs 15mins




  • Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
  • Add the extra-virgin olive oil to the pot.
  • Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
  • Dice the shallot, and dump that into the pot.
  • Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
  • Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  • Remove from heat and give it one last stir.
  • Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
  • NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. L. Duch
    :-) Here I am. I have to be honest and say that I was a bit leary of the amounts of herbs this called for. It seemed like an aweful lot. I make my own spagetti sauce which makes 5 quarts after it all cooks down and I still don't use this much herbs. It's well balanced, too. I went ahead and bit the bullet and made it exactly to your specifications. Although this emptied my supply of dried herbs I was pleasantly pleased with the results. This turned out very good. I loved the texture and robustness of the sauce. We like our marinara/spagetti sauce thick, too. This made enough for the doubled recipe of your meatballs, plus some to freeze with the leftover meatballs. To add another layer of flavor, even though the consistancy is spot on, I would add some red wine and let it cook down. Red wine adds a nice flavor to marinara sauces. Thank you for sharing this recipe.
  2. sdabnnett
    Thank you for sharing this recipe! I made only one change and substituted regular sugar because our pediatrician doesn't recommend splenda for kids.Everyone loved it!
  3. travelducky
    This could be the best tomato sauce of all time. It could be the tastiest, most delicious, delectable food on the planet......but to call it a marinara sauce is incorrect. A true marinara is simple and quick, with only a few ingredients. This recipe is not that.
  4. annheim
    I have tried many, many sauce recipes, and found lots of good ones. But this one is EXCELLENT! Hubby said this was the best sauce he's ever had (and he's had many.....). I was a bit skeptical of cutting the garlic cloves in halves or thirds, since I had never done that, but they blended into the sauce perfectly. I am looking forward to trying Alan's other recipe for making a large batch! Thanks, Alan!
  5. SouthernMyst
    This is great! I used recipe 82770 for Italian seasoning (with what fresh herbs I had on hand), and my ordinary brand of canned tomato products (Hunts isn't available here), and omitted the garlic juice (as I don't use jarred garlic), and it worked great on pizza and with your braciole recipe #79845. Easy and tasty, thanks for sharing!


I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
View Full Profile

Find More Recipes