“This is my own version of the family marinara recipe that we've been making for generations. I think the biggest difference between the different family members' recipes are the herbs we choose to flavor the sauce with, but the basic preparation is the same. Marinara is actually quite easy to make, and it goes wonderfully on any pasta, as well as chicken dishes, cutlets, or eggplant. It is also wonderful to eat when you are sick, since the onions and garlic are great antiseptics and the tomatoes are full of vitamin C! And finally, this sauce also freezes great. See note below.”
4 cups

Ingredients Nutrition


  1. Peel the garlic, cutting the larger cloves in half. Dice the half of onion to fairly small pieces.
  2. Flash blend the diced tomatoes in the blender. Be careful not to puree! Set aside until needed.
  3. Heat the olive oil in a medium sauce pan on medium-low. Add the garlic and onion, and salt. Cook until vegetables are soft, but not browned, stirring often.
  4. Add the sugar, while stirring constantly. Stir until melted, then immediately add the flash-blended tomatoes.
  5. Add the rest of the herbs and spices, and mix well. Reduce heat and simmer for about 20 minutes. Taste for seasoning and adjust as necessary. Serve hot.
  6. You may also allow the sauce to cool, and then store it in ziplock bags in the freezer, as it keeps for a few months this way.

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