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Eleanora's Marinara Sauce

This recipe comes to us from Eleanora Scarpetta, a Martha Stewart Living viewer. Use it when preparing her delicious recipe for eggplant parmigiana.

  • Yield: Makes about 6 cups
Eleanora's Marinara Sauce

Source: Martha Stewart Living, July 2002


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, finely diced
  • Coarse salt and freshly ground pepper
  • 1 tablespoon minced garlic (2 medium cloves)
  • Three 28-ounce cans peeled whole tomatoes, strained and pureed
  • 3 ounces tomato paste
  • 2 tablespoons chopped fresh basil


  1. In a medium saucepan, heat olive oil over medium heat. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more.

  2. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat.

Reviews (2)

  • aquaaerobics 30 Jan, 2010

    this is similar to my recipe only I add more garlic. However...where is the sugar? Tomato sauce without sugar or another sweetener (I actually add red wine to mine, let the alcohol cook off and the sugar remain) is way too tart and raw tasting.

  • jkm1019 29 Nov, 2007

    Good solid recipe. She uses the basics like most Italians do, not overdoing it with spices. It could probably use more garlic, though.

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