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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




  • 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. Step 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.

The Martha Stewart Show, January 2011



Reviews (2)

  • hmiccio 27 Sep, 2013

    Made this tonight and it tastes good! This is my first time making a marinara sauce and I don't eat it often, so it's hard to really be objectice about this review. What I can say is that I cooked the garlic and added about 4 TBS of chopped onions, 2 TBS chopped carrot (to take away the tartness from the tomatoes) in the olive oil before adding the tomatoes. Really yummy...and things always taste better the next day, so looking forward to tomorrow's dinner as well!!

  • ross28 9 Feb, 2011

    Have made this sauce weekly since it first appeared. We love it. Reminds me of the sauce my mother made with our garden tomatoes. She poured it over her homemade pasta. I had forgotten how delicious this simple sauce is.