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Marinara Sauce


This great recipe for marinara sauce is courtesy of Carmella Mitrano.

  • Yield: Makes about 4 cups

Source: The Martha Stewart Show, July Summer 2007


  • 1/4 cup olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 can (32 ounces) whole Italian plum tomatoes and their juices
  • 1/4 teaspoon crushed red pepper, flakes
  • 2 bay leaves
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


  1. Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.

  2. Place tomatoes in a large bowl, reserving juices. Crush tomatoes using your hands. Add tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.

  3. Remove sauce from heat, stir in cheese. Remove bay leaves before serving.

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