Freeze marinara for up to 3 months.
Freeze marinara for up to 3 months.
Very good. Reduced red pepper and salt. prep time was longer.
This is by far the best sauce that I have not only ever made, but have ever tasted as well. I followed the recipe to the letter; yes, the tomatoes are quite time consuming, but peeling and seeding them are a must. I enlisted the help of my husband and it all took less than twice the time, even though we doubled the recipe. The scent throughout the house was intoxicating and the flavors and textures were outstanding. Well worth a Saturday afternoon adventure.
This is a tomato sauce, not a Marinara sauce, which is meant to be a quick 20 minute sauce. Several of the ingredients are only in tomato sauce, not a true Marinara.
Very good sauce. I agree though, it takes quite a bit longer than 30 minutes...and I didn't bother to peel the tomatoes. Served it over spaghetti squash and made the Shrimp Vindallo dish. Love having extra sauce to use in a variety of dishes.
This was easy & delicious. Most importantly this freezes great!! The only thing I changed was, I used some fresh roasted garlic I had in the fridge. I would recommend this to others if possible, as it added a slightly sweet element to the sauce.
I'm sure it would be so so delicious if it wasn't tooooo spicy (for my taste). Next time I'll leave out the crushed red pepper, clearly that was the culprit. I added (based upon the research I did online) two cans of diced tomatoes, more tomato paste and some sugar and cooked it on low another 5 hours but it was still too spicy (for me). I'm going to try adding a little half and half to neutralize it. Sighhh...my husband thinks it's fine but he doesn't mind it spicy; if I can't fix it he's got a huge amount of sauce to eat!! LOL
Made this sauce yesterday and just tasting it was so good. I haven't cooked with it yet, but I can't wait to try it with some spaghetti squash and turkey sausage. I love the fact that I am not feeding my family a pasta sauce full of preservatives and sugar; but yet one full of fresh vegetables. Will definitely add it to my repertoire of recipes.
Love this sauce! And big hit with family. It makes a lot. A very versatile sauce and so much thicker and tastier than jar sauce. To save time, I used canned tomatoes (3 large cans), and to please my more finicky eaters, I blended most of the sauce so it was smoother.
Great taste. Might even achieve an even greater depth of flavor by adding chopped mushrooms and red and green bell peppers into the mix, as well as a bay leaf while simmering. I'd scale down on the salt and just add it to taste. Great base recipe.
Overall a very delicious marinara. I like the combination of chunky and smooth. Very versatile.
Our favorite pre-made marinara is no longer being sold, and we have tried every other brand at the grocery store without finding one we loved. So, I thought I would give this recipe a try. My family loved it! This was definitely something that needed to be made over the weekend, though. Unless you happen to have an able sous chef at home, it takes longer than 30 minutes of prep time to chop all the veggies and herbs, and to peel and chop 5.5 lbs. of tomatoes.
Maybe it's because the only tomatoes I could get were winter tomatoes and they just weren't ripe. Just wasn't enough flavor. Definitely needs more salt. Would probably be better if made with homegrown summer tomatoes. Instead of peeling the tomatoes and chopping, I halved the tomatoes. After a few hours in the crockpot I used tongs and the peels came right off. Then I used a potato masher in the crockpot, returned the lid, and let it continue cooking.
This recipe took a little time to make, so I made it on the weekend. I used it to make the Cooking Light stuffed shells and froze the rest. I thawed it the following weekend to make the vegetable soup. This was quick and Yummy. Like my kids say...this is a keeper!