An incredibly simple pasta sauce, which takes less than 20 minutes to make. Feel free to add whatever you fancy to it. Serve over freshly cooked pasta.
Delicious! I used half the chilli in the recipe and it was still a bit too spicy for the children so I added some yoghurt to theirs. - 04 Sep 2017
This was my first attempt at homemade marinara. I used a 10oz. can crushed tomatoes and 1 can rotel, I pureed the rotel. I did tweak the seasonings a bit! My bf thought it was too runny so I will add tomato paste next time. - 10 Aug 2008 (Review from Allrecipes US | Canada)
I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta! - 15 May 2009 (Review from Allrecipes US | Canada)