Comments on: Simple Marinara Sauce

By: Marilyn

Marilyn — Sat, 12 Mar 2011 02:38:43 +0000

I’m on my second batch. Mmmm…I tried a roasted red pepper, which worked out well.

By: Sarah

Sarah — Mon, 07 Mar 2011 18:55:39 +0000

I want to make a batch and keep it on hand, how should I store this?

By: Katia

Katia — Sun, 06 Feb 2011 11:06:27 +0000

My secret ingredient it’s just a little bit of milk, for the color and for the taste…anchovies I only add to ragu’ bolognese

By: The Lunch Lady

The Lunch Lady — Sat, 05 Feb 2011 14:02:49 +0000

I JUST made marinara sauce 2 days ago! I don’t like chunky either and since I don’t have an immersion blender, I actually put the diced organic tomatoes in the food processor with all the veggies. I put in all sorts of stuff that my boys wouldn’t eat like mushrooms, zucchini, I also added onion and carrots but then put the garlic cloves in my sauce “whole” and let them soften up while it simmered. Then I mashed them up before serving in on some organic brown rice pasta.
A great vegetarian dish!

I love your blog. Keep up the great work!

By: Kay

Kay — Fri, 04 Feb 2011 07:53:56 +0000

@Elizabeth:

I use about 7 large and super fresh tomatoes. The really plum and deep red ones. You'll need to remove the skin, core them and optionally take out the seeds. You might need an extra hint of sugar or tomato paste when you use just fresh tomatoes.

By: Elizabeth

Elizabeth — Fri, 04 Feb 2011 07:46:59 +0000

If i want to substitute real tomatoes for canned and pureed, how do i do that? Canned tomatoes are not readily available where I’m from :)

By: Eric

Eric — Thu, 03 Feb 2011 00:06:40 +0000

Great recipe, thank you! I love Italian and this sauce seems to be a little more flavorful yet lighter than many I have used in the past.

By: Robin

Robin — Tue, 01 Feb 2011 22:15:08 +0000

Some vinegar is helpfull to “brighten up” the flavours which can sometimes become a bit dull after simmering for such a long time (I use it in many other types of ragu’s etc)

By: Katrina

Katrina — Tue, 01 Feb 2011 12:57:36 +0000

This is one of the better marinara recipes I’ve seen! Nice job!

By: hemlock

hemlock — Tue, 01 Feb 2011 09:37:21 +0000

Looks fabulous, Im definitely going to try it! I like that you puree it, thats a great idea. Isnt it funny but in Australia, Marinara is a seafood sauce, it usually has calamari, prawns & baby octopus.