Ingredients

How to make it

  • Saute garlic in olive oil until lightly browned.
  • Add onions then carrots.
  • Add celery and tomatoes with their juices.
  • Add basil, salt and pepper
  • Bring to a boil, lower heat to a simmer and cook for 25 minutes.
  • * The sauce is now ready to serve or can be stored in an airtight container for up to 5 days in the fridge or frozen until needed.

Reviews & Comments 7

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    " It was excellent "
    tamieoldham ate it and said...
    Can't wait for my tomatoes to start growing!!
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    " It was excellent "
    pointsevenout ate it and said...
    It's a good stand alone marinara sauce.
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    " It was excellent "
    trigger ate it and said...
    I happen to like your recipe just the way it is. From this point on it can be made into any style tomato sauce desired.
    My Italian father would have loved this recipe.
    Five Gold Stars

    Michael
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  • jrt_mom 10 years ago
    Hi Jojo! You are definitely right on Mare = sea and this sauce is usually with seafoods.
    For flavored dips to use on crusty breads and my favorite focaccia, I love using olive oil mixed with herbs and a little apple-cider vinegar for tanginess. Let me post a recipe on this. Thanks for all the comments :-)
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  • jo_jo_ba 10 years ago
    Real marinara always has anchovies in it (mare = sea) but I'll use this as my base and add them :-). Thanks!
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  • 22566 10 years ago
    Great with Crusty Bread,which reminds me--would you have any recipes for the flavored oils that I can use to dip bread in? Thank-you for considering it if you please.

    Kind Regards
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    " It was excellent "
    donman ate it and said...
    I will defiantly be trying this! Thanks for the post :)
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