This is the absolute best recipe to use on tomatoes! I haven't tried it on spaghetti, but I recommend rotini or fusili. This is a marinara sauce, but better! Even my picky little sister loved it!

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.

    Advertisement

Nutrition Facts

143 calories; protein 5g; carbohydrates 23.5g; fat 5.4g; sodium 494mg. Full Nutrition
Advertisement

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2011
Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta! Read More
(133)

Most helpful critical review

Rating: 3 stars
10/15/2003
Pretty good but not the best I've ever had. Tangier than I prefer. Read More
(9)
76 Ratings
  • 5 star values: 42
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/25/2011
Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta! Read More
(133)
Rating: 4 stars
10/03/2012
I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion I used one medium sweet onion. After tasting the sauce once it had time to simmer I did add more basil and oregano because it didn't seem to be enough for me. This was a nice basic marinara that was a bit on the thicker side. It went well over ravioli. Read More
(79)
Rating: 5 stars
04/06/2003
Makes me think I should never use sauce-in-a-jar again! Easy, quick, and, yes, hearty. Even the husband liked the meat-free menu with this sauce! Will make it again. Read More
(27)
Advertisement
Rating: 4 stars
07/15/2003
This was great. I had been looking for a nice marinara that wasn't in a jar. It was really thick so I did add 1/2 cup water and I also added a little sugar. Yum! Read More
(17)
Rating: 4 stars
12/30/2003
Great basic marinara! I use it frequently. I do make additions to suit my tastes a bit of sugar a can of diced tomatoes sauteed mushrooms more garlic. Possibilities are endless. Read More
(13)
Rating: 5 stars
01/25/2006
This was fantastic. I used a combination of crushed & diced tomatoes. I had to add a little water to thin it out but otherwise this was PERFECT. Thanks for making me look like a pro! Read More
(11)
Advertisement
Rating: 3 stars
10/15/2003
Pretty good but not the best I've ever had. Tangier than I prefer. Read More
(9)
Rating: 5 stars
03/18/2011
I like this recipe I just substituted celery salt and used whole canned tomatoes and used a hand blender to make it the consistency I liked. Seasonings to me and family were right on target. Read More
(8)
Rating: 5 stars
07/09/2007
This was amazing! My entire family loved it. The only things I changed was to add a tablespoon of sugar added a small zuccini (I don't like meat sauces) and didn't drain the tomatoes. Even the meat lovers in the house enjoyed (and got full from) this sauce which I served with rotini. Read More
(7)
Advertisement