Marinara Sauce

Marinara Sauce Recipe

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Grandmother's marinara sauce which I use in all my parmigiana recipes.

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30 Min
3 Hr
Stove Top


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28 oz cans of italian crushed tomatoes
6 oz can of tomato paste
3-4 clove
garlic, minced
2 Tbsp
oregano, dried
2 Tbsp
basil, dried
1/3 c
1 Tbsp
salt, optional or to taste
1 tsp
ground black pepper, optional or to taste
1/2 c
red wine, optional
olive oil to cover bottom of dutch oven

How to Make Marinara Sauce


  • 1Put just enough olive oil to cover the bottom of a dutch oven or stock pot. Saute garlic until gently brown. Add tomato paste to oil and garlic and continue to gently saute for only a few minutes.
  • 2Add the Italian crushed tomatoes and all other dry ingredients (and wine if you are using it). Stir and bring to a boil. Lower heat to simmer, stirring occasionally to prevent sauce from sticking to the bottom.
  • 3Allow sauce to simmer for 3 hours. (You will have to continue to stir sauce to prevent burning).
    After 3 hours, remove sauce from heat and allow to cool. At this point you can refrigerate or freeze.
  • 4This sauce can easily be doubled or even tripled to make enough for several meals. Also, you can add meatballs, sausage, pork or beef while simmering and you will have a great meat sauce.

Printable Recipe Card

About Marinara Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian

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