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The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.

  • Yield: Makes 6 cups
Classic Cheese Lasagna

Photography: YunHee Kim

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 Add a comment

  • 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?