Serves a Crowd

Easy Marinara Sauce for Everything

April  7, 2010
0 Ratings
  • Serves 6
Author Notes

This Marinara Sauce is simple, but great on Pasta, or added to Risotto, or even spiced up with cinnamon, cumin and cilantro for a baked enchilada dish that I used to make for my kids. Boun Appetito! —cafetrix

What You'll Need
  1. Easy Marinara Sauce for Everything 2 -1 lb. cans of Fire Roasted Tomatoes 6 cloves garlic, finely chopped 1 onion, finely chopped 3 TBS balsamic vinegar 1-2 TBS sugar, to taste 3 TBS olive oil 1 TBS each; thyme, oregano and basil salt and pepper to taste Optional: Sun-dried tomatoes, chopped olives, mushrooms, sautéed peppers, or sausages Heat olive oil in large stockpot. Add chopped onion when the oil is hot. Sauté until translucent, then add the chopped. Meanwhile, open the 2 cans of tomatoes and pour one can at a time into the cuisinart. Blend until it has a smooth consistency. Add this to the sautéing onion and garlic mixture and stir until all ingredients are melded. Then add the sugar and balsamic vinegar and herbs. Salt and pepper to taste. Simmer another 20-30 minutes or so. Recipe can be made up to 3 days in advance or kept in freezer for up to one month. This recipe can be used as a base for a soup, add 2 cups to Risotto Milanese, or served with additional ingredients over pasta. Recipe by Tricia O’Brien For more ideas for recipes or pantry items, please check out

See what other Food52ers are saying.

1 Review

Shayna April 4, 2019
I reduced sugar by half and should have reduced balsamic by half. I went by recipe and it was horribly sweet, even with the little sugar I added. I had to add so much salt to balance it and even then it was very sweet. Next time I will only add a tbsp of balsamic and half a tbsp of sugar.