Rating: 4.4 stars
30 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.

Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan saute onion and garlic over medium-low heat until they start to become clear. Combine in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.

    Advertisement

Nutrition Facts

259 calories; protein 2.4g; carbohydrates 10.5g; fat 22.7g; sodium 260.3mg. Full Nutrition
Advertisement

Reviews (25)

Most helpful positive review

Rating: 4 stars
09/15/2007
I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation. Read More
(38)

Most helpful critical review

Rating: 3 stars
10/19/2003
First the flavor of this sauce is fantastic. However after the first hour of simmering all the liquid evaporated and the sauce became more of a paste-- I kept adding wine to try to thin it out. This recipe is a good base for a sauce but not a good sauce by itself. Read More
(32)
30 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/15/2007
I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation. Read More
(38)
Rating: 3 stars
10/19/2003
First the flavor of this sauce is fantastic. However after the first hour of simmering all the liquid evaporated and the sauce became more of a paste-- I kept adding wine to try to thin it out. This recipe is a good base for a sauce but not a good sauce by itself. Read More
(32)
Rating: 5 stars
02/02/2004
Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the cooking period as the liquid kept evaporating. Great flavor and texture. NOTE: Very oily as written. I decreased the olive oil by half. Read More
(31)
Advertisement
Rating: 4 stars
06/26/2009
I quadrupled this recipe and let it hang out in the crockpot all day long. Wonderful. Put all the extra in the freezer and it works great for all kinds of Italian recipes. Lasagne pizza spaghetti etc. Great for once a month cooking. Read More
(20)
Rating: 5 stars
01/13/2008
I doubled this recipe which was very easy to do. I plan to freeze the leftovers. It was a bit oily and I used only 3/4 cup of oil. I may use 1/2 cup next time. I used fresh-chopped basil a few dashes of sea salt tablespoon of red pepper flakes and a couple splashes of dry red wine. I had no problems with this cooking down or evaporating. It never went pasty at all and I cooked it covered on low for 3 hours. Read More
(15)
Rating: 5 stars
09/11/2007
I was surprised when I saw celery and carrot in a marinara sauce, but it came out great! I did make some variations. For the meat lovers coming to dinner, I made as recommended, but added ground beef. For the veggie lovers, I added zucchini, broccoli, yellow squash, and a little red wine. Everyone loved it. Read More
(12)
Advertisement
Rating: 4 stars
05/31/2012
I sauteed the vegetables in 1/4 cup of the olive oil before adding to the other ingredients. I ended up throwing all the ingredients in my small slow cooker and letting it cook on LOW for most of the day. This was just what I needed for dinner tonight using bits and pieces of what I had on hand. Next time I'll throw in some meat. Read More
(10)
Rating: 5 stars
05/19/2008
I liked this recipe. I added a small can of tom. paste and garlic salt in the last hour of simmering. Read More
(9)
Rating: 4 stars
06/14/2008
Hmm. I wouldn't call this a marinara--more like a chunky spaghetti sauce. It's not bad but I too had problems with the liquid evaporating. I kept the lid on during cooking so I know that isn't it. I added in about a cup red wine for liquid but if I made it again I'd add in V8 instead. Didn't like the combo of wine with the rest of the ingredients. Thanks for the recipe. Read More
(7)