2 Reviews of Marinara Sauce

From: Chef #461112

On Sep 15, 2009

This was excellent and we did it with crab legs, shrimp and mussels for a seafood pasta and this was perfect for it on linguini. I will make a larger portion next time and jar the sauce.

From: Chef lindav #2

On Sep 21, 2009

This was great! I changed the recipe somewhat as I was cooking and tasting. Left all ingredients the same except for I used 10 cloves of garlic (we love garlic) 1-1/2 Tabl oregano, 2 Tabl basil, 1-1/2 teas. marjoram, 1/4 teas. crushed red pepper, 2 Tabl sugar, 1 small can tomato paste, 1 teas. Italian seasoning, I didn't have any Chardonnay wine so I just used a white cooking wine. After a steady good simmering for about 30-45 minutes I put it in a blender for a very short time and returned it to simmering an additional 30-45 minutes (or longer just to get a thicker consistency). It was packed with flavor. I used shrimp, scallops and mussels on linguini. My family loved it, even my 4-yr old granddaughter who is sometimes a very picky eater! I've always wanted a good recipe for Marinara Sauce and you provided me with one to begin with. Thank you!