Serve this traditional marinara sauce with warm bread. Garlic bread would also be delicious!

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.

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  • Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

Nutrition Facts

64 calories; protein 1.5g 3% DV; carbohydrates 7.6g 2% DV; fat 3.7g 6% DV; cholesterolmg; sodium 8mg. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
After it was done cooking I drained the extra water and added 10oz. tomato paste and cooked it an extra 10 minutes. It was the best marinara sauce I've ever had! Read More
(34)

Most helpful critical review

Rating: 2 stars
03/10/2003
The taste was good but the dip was too watery. Maybe I did not do something quite right. Read More
(3)
32 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/29/2003
After it was done cooking I drained the extra water and added 10oz. tomato paste and cooked it an extra 10 minutes. It was the best marinara sauce I've ever had! Read More
(34)
Rating: 5 stars
10/30/2004
I have used this recipe over and over again. My daughter has a food day at school and we make it and send with a loaf of french bread. I've also served it with shrimp and pasta. Many other possibilities also! Read More
(19)
Rating: 5 stars
06/25/2009
Excellent simple, fresh sauce! I needed a bit more than the recipe made, so I used about 10 plum tomatoes, and chopped about 15-20 leaves of fresh basil. Also, I avoid sugar like the plague, so I add a pinch of ground cloves to counteract the acidity of the tomatoes, a trick told to me by my Italian neighbor. Made a really yummy marinara! Read More
(16)
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Rating: 5 stars
08/19/2012
This is a well deserved 5 star rating. After reading all the reviews I'm seeing MANY who didn't even follow the recipe -so don't allow any low ratings to impact your decision. If you follow the directions and use the stated ingredients you'll get a fresh marinara sauce that is bursting w/ flavour!!! Simple way to peel the tomatoes - cut a shallow X in the bottom of each tomato and submerge in boiling water for about 15-20 seconds. Remove and submerge into ice water to stop the cooking process then peel the tomatoes. You don't really have to even bother chopping them. I mashed mine down w/ a potato masher. At first I thought it looked too watery and didn't want to add in the 1/4 cup water - DON'T make this mistake!!! You DO want to add in the water. Also you DO want to cover and simmer for the full 45 minutes - this is what allows the lycopene from the tomatoes to develop. I used 1/8 tsp black pepper and 1/4 tsp salt and found it to be the perfect amount. I waited until the last 10 minutes to add in the basil as fresh herbs lose their flavour if cooked too long. My only complaint...it doesn't make enough! As is it might make 1/2 cup (based on the size of tomatoes used) Read More
(14)
Rating: 4 stars
09/12/2007
Simmer uncovered to evaporate the water but keep a close eye on it Read More
(8)
Rating: 5 stars
02/02/2011
Added a little chopped onion was great! Next time I'll try adding tomato paste as other reviewer suggested. Thanks! Read More
(8)
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Rating: 5 stars
08/18/2008
The key to making this sauce is the simmering time. As stated, 45 minutes need to pass before serving the sauce. Cooking uncovered is a must! If you have tomatoes from your garden this sauce will highlight the sweetness of them. Wonderful sauce! The only recommendation I have is to make extra! ;) I've added zucchini and it rocked. Thanks for the recipe. Read More
(8)
Rating: 5 stars
09/12/2007
This recipe was absolutely delicious. I too added one can of tomato paste just to give it some extra thickness for dipping. That was a great suggestion!! I will for sure make this recipe again! Read More
(6)
Rating: 5 stars
08/22/2004
I omitted the water and added a small can of tomato paste... I also doubled the recipe and had to double the sugar--excellent! We had it with toasted raviloi. Read More
(5)
Rating: 2 stars
03/10/2003
The taste was good but the dip was too watery. Maybe I did not do something quite right. Read More
(3)