Marinara Magnifica

  • HokieLREM Posted: 04/03/09
    Worthy of a Special Occasion

    This was fantastic! I only had fire roasted tomatoes on hand and this turned out wonderful with those! In fact, I made note to use the fire roasted next time as well! We used this marinara in lieu of jarred sauce in Cooking Light's "Herbed Chicken Parmesan" and it worked out great! Definitely a keeper - it makes a ton so great for freezing for future use!

  • emichelle Posted: 09/13/10
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    <3 this, best marinara ever ;)

  • whisk43 Posted: 01/09/09
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    We loved this recipe. It has great depth of flavor. I did cut back on the salt by using No Salt cans of the crushed tomatoes, diced tomatoes, and tomato paste. I then increased the added salt to 2 tsp. This is now my new pasta sauce recipe.

  • janetnc Posted: 02/01/11
    Worthy of a Special Occasion

    I've been making this sauce since it was published in Cooking Light. Best sauce recipe I've found anywhere. We usually have on spaghetti, but leftovers freeze well to use in other recipes. I never buy sauce in a jar!

  • bafinaire Posted: 01/22/10
    Worthy of a Special Occasion

    Best sauce I've had, use to buy store bought but this is easy and fun to make. I added some extra crushed red pepper for some added heat. I use this for other pasta recipes from myrecipes.

  • Sosesm Posted: 01/17/10
    Worthy of a Special Occasion

    Fantastic. All my life I've lived off store bought sauces....no more SIR! This recipe was easy...very easy. I deviated in terms of the amount of herbs/spices but def def tasty!!!

  • Sopranolynn Posted: 03/27/10
    Worthy of a Special Occasion

    This is hands-down the best marinara I've ever tasted, let alone made. The dry red wine and long cooking time adds depth and richness to the sauce. Since it makes a large batch, it's great to be able to freeze some every time I make it.

  • foodieforpeace Posted: 05/14/11
    Worthy of a Special Occasion

    This has been my "go to" red sauce for a long time. Freezes very well. Nice base sauce for additions (mushrooms, etc). Definite depth of flavor with the longer cook time and red wine. Able to get San Marzano tomatoes for a local grocer. Too easy NOT to make. To tasty to pass up...

  • MadamMaddyKJ26 Posted: 05/24/11
    Worthy of a Special Occasion

    Love this sauce! It's incredible! It has an amazing after "bite" from the red pepper flakes. Do not miss out on the wine. Totally makes the sauce. Will be making this one again!

  • mamakrup Posted: 04/20/13
    Worthy of a Special Occasion

    My go to sauce recipe. Watch the pepper flakes - I love the spice but others have commented on it. I add them while sautéing the onions.

  • erinslog Posted: 08/29/12
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    This sauce is divine! I halved the recipe and it still made a large batch. I will freeze the leftovers. I did not use marjoram. I added 5-6 Bay leaves which I removed after simmering for 3-4 hours. I also added a can of sliced mushrooms (drained) with the canned tomatoes. I love mushrooms and feel that they are a necessary ingredient in this recipe. I served this sauce with Chicken Parmagana and linguine.

  • amd0716 Posted: 09/06/12
    Worthy of a Special Occasion

    Absolutely Fantastic! I will never use any other sauce again. So easy to make a batch and freeze most of it for later

  • EllenDeller Posted: 06/13/13
    Worthy of a Special Occasion

    Very good sauce, though I used only 2 TB of tomato paste for 1/2 the recipe. I also added a tsp. of anchovy paste for a classic marinara umami depth and sauteed the garlic before adding liquids so that it would be more digestible. Also delicious with fresh peeled & chopped tomatoes!

  • Ilike2tri Posted: 09/09/12
    Worthy of a Special Occasion

    I started making this recipe when it got published several years ago and it has remained a favorite. Super easy to make, the house smells amazing while it is simmering, it makes a huge batch, and everyone loves the taste of it. Like others have mentioned, it is easy to add mushrooms, bell peppers, etc if you are in the mood. I also use it in my lasagna when I have it on hand. Right now it is simmering for half time of the Packer game. Yummy!

  • cookerbob Posted: 03/10/12
    Worthy of a Special Occasion

    Definitely goes to the top of my list of homemade gravy. I let the gravy sit in the fridge for two days for the sauce to come together. I then fried up some Bocca Crumbles to toss in for meat flavor--Amazing

  • veryslowcook Posted: 12/08/13
    Worthy of a Special Occasion

    We don't care for sweetness in our tomato sauces, and this one was a little too sweet even after I cut the sugar amount. The caramelized onion may have added more sweetness, so next time I will only saute them for 10 min or so. I suspect there is potential in this recipe and love to keep frozen pasta sauce in the freezer.

  • mariaib Posted: 11/17/13
    Worthy of a Special Occasion

    This was OK but not spectacular. My oldest son told me 4 TIMES how much he didn't like it and I should just buy the jarred sauce from the market. I did have it a slow simmer for the three hours but it seemed to cook down too much and tasted somewhat concentrated. I added a bit more wine than called for but otherwise followed the recipe to a T. I guess I was expecting more with all the positive reviews. It wasn't bad....but it wasn't exceptional either.

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