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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bruno Grondin 2 months ago
fast and easy, great for fresh pasta. next time i ll go a bit more subtle with the crushed pepper.
jennaoakes . a year ago
Deliciously delightful. Best sauce recipe I have found, to date.
Mrs D a year ago
This is now the only Marinara I use. I freeze it in a muffin tin, then put “pucks” in a gallon size bag in the freezer. This allows me to defrost only the amount that I need and none goes to waste. I adjusted the recipe to 1/4 tsp of red pepper flakes, and 1 and 1/2 tsp sugar. My kids and Husband love it!
Redfearn a year ago
really good. I used it with skinny chicken parmesan.
luna 2 years ago
You wouldn’t expect it to be so spicy just because it’s marinara, I would about half the red pepper next time or just not use it because it was overpowering the other spices. And I’m from New Mexico so take my word on it.
Jeannette B. 2 years ago
I made this to use to make chicken Parmesan. My family all thought it was great, although my younger son thought it was a tad spicy.
Loren Kiefer 2 years ago
It was thick and delicious! perfect on my baked chicken with melted provolone.
Rogucki 2 years ago
Delicious I finished it in the pasta and it was nice and rich
Diana O. 3 years ago
Started making this before I really new what size of tomato sauce and crushed tomato cans needed. Used a 28 oz can of crushed tomatoes and started with one 15 oz tomato sauce then realized I could use another for the spice ratio. All in all, worked ok as I was working with what I had in the pantry.