My Marinara Sauce

"This is what I use as a dipping sauce for my cheese nuggets and parmesan puffs. I also use it on pastas, chicken or about anything that calls for a red sauce. It freezes well."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Hadice photo by Hadice
photo by Junebug photo by Junebug
photo by Junebug photo by Junebug
Ready In:
40mins
Ingredients:
12
Yields:
3 cups
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ingredients

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directions

  • Puree tomatoes, with their juice and tomato sauce in a blender or processor.
  • Heat oil and saute garlic a few minutes. Do not brown.
  • Add all other ingredients and mix well.
  • Bring to a boil, reduce heat and simmer 30 minutes. (I usually let it simmer an hour if I have the time.).

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Reviews

  1. This sauce has exceptional flavor, the seasonings are just right. However, this turned out too thin and watery for me. Next time, I will drain and reserve the juice from the tomatoes before whirling in the blender. Then I can add back a little more juice if I need to.
     
  2. For this very special recipe, I used my canned tomatoes from this past summer. This is an outstanding marinara sauce that I completely could eat without anything except a spoon. I did however; use some fociacca bread topped off with this sauce and it was fabulous. There was no sauce left after my family got through and only a couple bites of bread. I followed this exactly, the garlic, the wine, the spices ~ especially the red chili powder, crushed pepper flakes, and paprika. Oh how we loved this. Will be making this many times and looking forward to the summer when I can make loads of it! Thank you Junebug, *Aussie Swap* 2008
     
  3. I would say this is perfect. It is kindof like an arrabiata sauce and it tastes great. We adjusted the heat and that is all that would be needed if you are like us and like things mild. Thank you, this is a reliable keeper of a recipe!
     
  4. I followed this recipe exactly and it turned out great! Just the right amount of heat. I can't think of any way to improve this recipe. You have a winner Junebug! I served this on homemade tortellini. Yum!
     
  5. This recipe is very quick and easy. I didn't add the chili powder, pepper flakes or the papriki because I do not like those spices. I did add some red wine. This is a real keeper and 5 stars all the way.
     
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RECIPE SUBMITTED BY

I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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