Marinara Sauce

Marinara Sauce

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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


  • 2
    28 oz cans of italian crushed tomatoes
  • 1
    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


  1. Put 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.
  2. Add 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.
  3. Allow 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.
  4. This 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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