Basic Marinara Recipe (2024)

I have used this recipe for years, and still love it. I share it with all my friends, too!

I love this sauce but how did you calculate that a serving only had 50 calories? How many servings does this make and what is the serving size? By my calculations, 1 full cup is 176 calories and I used less oil, no sugar, and only two onions.

I have made this several times now. Today I used my slow cooker on low for 3 hours. Very good flavors and you can adjust the seasonings a bit to your own taste. I have added red wine in the past in place of the stock. Make on the weekend nd you can use in a variety of ways throughout the week - over pasta, as pizza sauce, casseroles, chicken parmesan, have even used for a shepherds pie recipe. Very versatile.

I'm not a giant marinara fan because it's often too bland and/or sweet for my taste. But I really like this one and would like to keep some in the freezer to use instead of store-bought marinara. I omitted the sugar and fennel seeds. Used 1 can chicken broth. Added ground red pepper, which gave a slight spicy kick. It made 7-8 cups.

I accidentally used beef instead of chicken broth. I also blended it with my immersion blender. Great sauce!

I made this tonight to try with my first time attempt at spiralizer zucchini pasta. The marinara was wonderful! I included all ingredients except the sugar. One reason I make my own sauce is because the store-bought stuff has too much sugar. We did not miss the sugar at all. My only complaint is that there is not enough! I will make another batch this weekend to get my daughter through the week. Yum! The balsamic vinegar is the secret ingredient in this recipe which really develops the flavors.

This is my go to recipe for marinara sauce since I discovered it 8 years ago. It is especially good when made with fresh Roma tomatoes. I like a thicker sauce so I add a can of tomato paste. Makes a great lasagna sauce too.

I love this recipe. I make it and keep some in the freezer. I love the addition of the balsamic vinegar. I will brown meat and let it simmer in this for spaghetti, have used it for eggplant, and for just veggies and pasta. Yummmmm!

This was very good and was so easy. I didn't change anything.

Easy and delicious.

This is the best marinara sauce, and I am telling you the secret is the crushed fennel seeds! I prefer thick sauces, so I do not add sugar or broth. Easy to adjust accordingly for fresh tomatoes in the summer!

I make this marinara sauce all the time. It's really good and very versatile

Classic and does not lack flavor! Made this the other night for dinner and it tasted amazing and took little effort. Husband approved, will make again.

We loved this! I will definitely make it again. I only cooked it for 30min too, so if I did the full 55 Im sure it would be even better.

Really good! Used frozen diced tomatoes leftover from the summer. They cooked down well in the alloted time. Skipped the fennel, not a fan. Added more spices/sugar to taste.

So easy and freezes well. We have made it several times.

This is a great basic sauce. I added a 1/2 Tbl of sugar to reduce the acidity of tomatoes just a little more.

Absolutely wonderful. The sauce has a lot depth and complexity in taste.

A friend is making this sauce for my wedding and I just taste it tonight and it taste wonderful. Can't wait for everyone to taste it.

Excellent marinara sauce! I prefer it over the jar sauce and get many compliments from guests!

This is a great recipe to have on-hand. I made it for a big group and everyone loved it. The balsamic vinegar really adds great flavor. It also tastes great as a vegetarian dish (substituting veggie broth instead of chicken).

Excellent, this is our new basic sauce.

This recipe is fantastic. Made it for Christmas Eve dinner for my Italian parents (who are picky about sauce) and got rave reviews. Served it with fried tilapia and a green salad. Perfect meal!

Great recipe. A little 'watery' at the suggested simmering time. I would either increase the temp or the time on the stove. I froze them in a large container in the freezer for a few days then took it out, cut it into individual portions and put it in plastic bags. Very versatile.

Muy bueno. Could not find salt free crushed tomatoes. Used regular crushed tomatoes sauce and omitted the salt on the recipes nevertheless I love it.

This was so easy to follow and delicious! I didn't have the balsamic vinegar so I substituted red wine vinegar and it turned out great. My 4 year old even ate the sauce with his noodles and he normally eats his noodles plain. This is definitely a keeper for our family.

This is the most fantastic marinara I have ever made. No need to tweek the ingredients. If you give it time to simmer, the taste does get more complex and layered. Leaving anything out strips away that symphony of flavor.

Overall good however the fennel is a bit overpowering for my family's taste to the point where my daughter won't eat it. Looking forward to making another batch without it.

Love love love this recipe! so easy and delicious and freezes well. This sauce is great for any recipe that calls for tomato sauce. I double the garlic and forget the fennel. It is a great staple, it totally replaces any jar sauce because it is so easy to make.

Delish! Followed recipe exactly as written and it was loved by all. Served it with spaghetti and Cooking Light's Italian Meatballs. Will definitely make again.

This recipe is very tasty. I left out the balsamic vinegar because my husband does not like the taste. I also tripled the amount of oregano in it. Very, very good with these modifications.

Super easy and freezes well. Got some in the freezer right now.

Really tasty. Great with pasta and as a relish with meats.

I make this on a regular basis along with the Chicken, pasta and chickpea stew. My family LOVES this and really, it is easy to make. I buy the large can of roma tomatoes at Costco.

Loved it and it froze well. No more bottled marinara in my house!

It was a very good and tasty marinara. It wasn't bland like many others I've had.

Absolutely magnificent recipe. The body of the sauce is so warm and inviting. I have never had a marinara sauce even in the best restaurants that beats this recipe. It's great right off the stovetop and just as great months later after being frozen. It makes enoght for many meals.

Based on the reviews, I was expecting this to be spectacular. It was, as described by the rating, a "good recipe," but not great. I followed the directions as written, although I didn't have fennel seeds. Maybe that would have made a difference? Anyway, I froze the other 1/2 and will use it, but I doubt I'll make this one again.

This recipe is terrific! It's wonderful as a pizza sauce, or in any baked Italian dish. I will make again and again. Definitely worth the price of the magazine!

I always have this recipe frozen for whenever I need it. I love it with pasta, vegetables, whatever. Sometimes I heat it up and just dip bread in it it's so tasty.

This is a great basic sauce. I add red wine and poblano pepper for extra flavor and spice. I divide it up into bottles and freeze it. The soup recipe that is made from this sauce is very good. Once you try that you will get all kinds of ideas on soups you can make with this base.