Made some awesome marinara sauce today - froze some and topped penne pasta with what I didn’t freeze.

I would love to try your recipe as I am always looking for ways to improve my sauce. Would you share your recipe?

I would love to have a good marinara sauce. My meatloaf calls for a marinara, and I just hate buying a jar, when I know that I can make my own and have leftovers.

Use heiniz tomato sauce, I add a few teaspoons of sugar , to taste,
to take out the tartnesss. Add spaghetti sauce seasoning usually
add 3 tsp. or more to taste. Made by pine island in white plains, new
york, usa. Can order on line or by phone. Its awesome. Simmer for approx.
half hour.

Sure - nothing fancy, but it comes out very good.

About three tablespoons of olive oil - I use Bertoli Extra Virgin
Six cloves of fresh garlic chopped - this is the secret. . . . :slight_smile:
10 small baby carrots chopped - the already peeled ones
One onion diced
Crushed Tomatoes - Two 28 ounce cans - I like Angela Mia and Furmano’s - redpack is good too
Sugar to sweeten as you like - I usually use about a tablespoon and then a little more

Saute the garlic, carrots, and onion in the olive oil
Pour in the crushed tomatoes
Cook and stir occasionally for about an hour or more and add sugar as you go

Nice mellow flavor. Hope you enjoy it. Let me know how it turns out.