A lovely tomato pasta sauce that tastes like it has been simmering for hours. Olive oil, onion, garlic and celery form the base for this simple sauce that is also freezer friendly. Kids will love it tossed with spaghetti and grated cheese.
Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta! - 20 Jan 2011 (Review from Allrecipes US | Canada)
I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion, I used one medium sweet onion. After tasting the sauce once it had time to simmer, I did add more basil and oregano because it didn't seem to be enough for me. This was a nice, basic marinara that was a bit on the thicker side. It went well over ravioli. - 03 Oct 2012 (Review from Allrecipes US | Canada)
Makes me think I should never use sauce-in-a-jar again! Easy, quick, and, yes, hearty. Even the husband liked the meat-free menu with this sauce! Will make it again. - 18 Oct 2002 (Review from Allrecipes US | Canada)