Classic marinara sauce from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 112) by America's Test Kitchen Editors

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Notes about this recipe

  • TiaGoats on August 17, 2019

    Super-delicious! I used the same weight of fresh, ripe, summer tomatoes. Didn't peel them, chopped them roughly in a blender (all of them, not reserving some extra to add back in later), and then pureed the sauce when it was done cooking. The right amount of salt to add seemed to be about 1/2 tsp. Did not add any sugar; the sauce is perfect (and slightly sweet) without it.

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