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  • Yield: Makes 6 cups

Source: Martha Stewart Living, October 2008


  • 2 cans (28 ounces each) whole peeled plum tomatoes, undrained
  • 3 garlic cloves, coarsely chopped (2 tablespoons)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Pulse tomatoes and juices in a food processor until coarsely chopped.

  2. Heat garlic and oil in a 5-quart pot over medium heat until garlic begins to sizzle, about 2 minutes. Add tomato puree, salt, and pepper, and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. Let cool slightly. Sauce can be refrigerated, covered, for up to 3 days.

Reviews (3)

  • Bewitched4ever 3 Oct, 2009

    the tomato puree is what you pulse in the food processor.

  • DebbieMartinez 7 Nov, 2008

    I believe where the recipe says" Add tomato puree" it should have simply stated "Add the coarsely chopped tomatoes" as given in direction #1. This is what I did and this marinara came out delicious! Hope this helps to clarify.

  • chevychase 19 Sep, 2008

    Direction #2 says to add tomato puree. However, there is no tomato puree listed in the Ingredients list. How much are you supposed to add?

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