Carmine's marinara sauce from Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home by Michael Ronis and Mary Goodbody

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Notes about this recipe

  • katiesue28 on May 10, 2020

    This is a good base marinara sauce. Nice and quick, I can see how this is ideal when cooked with the meatballs or other ingredients. On it's own, I'd rather have Marcella Hazan's Butter and Tomato Sauce.

  • chawkins on November 20, 2014

    I was somewhat leery of the large amount (a quarter cup) of garlic used, but I soldiered on. The end result was delicious. I used home canned tomato from the garden and the whole amount of herb and then added some more fresh basil when served.

  • Breadcrumbs on June 05, 2013

    p. 289 - Though we prefer my recipe, this produced a very tasty and quick marinara that I’d definitely make again when time is tight. It definitely reminded us of marinara’s we’ve been served at those little family owned Italian hot-table home-style restaurants. I withheld most of the herbs and stirred them in at the end as I don’t find basil in particular benefits from a long cooking process. Very tasty indeed.

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