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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

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)
  • 3 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.

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