Yield
6 servings (serving size: 1 cup sauce and 1 1/3 cups pasta)

If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta. To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.

How to Make It

Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.

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Ratings & Reviews

flavourful

stellacorona
March 20, 2016
tasty blend of tomatoes & herbs. would go well with added squid.

rstarrlemaitre's Review

rstarrlemaitre
October 23, 2013
Wonderfully fresh tomato flavor - I don't recommend the canned variation. I'd use just a touch less black pepper and a touch more basil.

stellacorona's Review

whiterosecute
April 15, 2013
this is THE ONLY MARINARA i use !!!! i've made this for years, and give it out to friends, who then, want the recipe also! i use 2--28oz cans crushed tomatoes (add sugar as tip says), 3T paste, more garlic, and no parsley. it makes 2 good sized jars and keeps for months in the refrigerator. if i run out, and use a store brand, my fam will say "this isn't YOUR marinara !!" sautéing the garlic for 2 min is the key. i time it. try this, you'll love it !!!! it is so good you want to drink it when it's warm !!!!