New This Month

Marinara Sauce


Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.

  • Yield: Makes 5 cups

Source: The Martha Stewart Show, January 2011


  • 2 (28-ounce) cans whole peeled tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for serving (optional)
  • 2 cloves garlic, smashed
  • 1 tablespoon chopped fresh oregano
  • Coarse salt and ground pepper
  • Cooked pasta, for serving (optional)
  • Parmesan cheese, for serving (optional)


  1. Place the tomatoes in the bowl of a food processor and process until smooth. Transfer to a medium saucepan along with olive oil, garlic, and oregano; season with salt and pepper and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 20 minutes. Serve with cooked pasta, garnished with cheese and a drizzle of olive oil, if desired.

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