Momma's Marinara Sauce

       5 out of 5 stars  
1 Recipe
100% would make this recipe for Momma's Marinara Sauce again.

Try this Momma's Marinara Sauce recipe, or post your own recipe for Momma's Marinara Sauce

Sign in free and see larger photos!


Log in (free) to see larger recipe photos!
7 chefs marked this Momma's Marinara Sauce recipe as Favorite
Recipe look good to you?     

Momma's Marinara Sauce Ingredients

1 28 ounce jar Spaghetti sauce 1 Onion, chopped
1 14.5 ounce can Peeled and diced tomatoes 2 tsp. Minced garlic
1 14.5 ounce can Stewed tomatoes 1 teaspoon Dried thyme
1 6 ounce can Tomato paste

Instructions for Momma's Marinara Sauce

Combine all ingredients, and cook for at least 3-4 hours before serving.

Main Ingredient: TomatoesCuisine: Italian

More like this...
Doms Marinara Sauce recipe
Doms Marinara Sauce
Momma's Marinara Sauce recipe
Momma's Marinara Sauce
Basic Marinara Sauce - Cooking Light recipe
Basic Marinara Sauce - Cooking Light
Quick Marinara Sauce with Parsley recipe
Quick Marinara Sauce with Parsley
Raos Penne with Cabbage, Sausage, and Marinara Sauce recipe
Raos Penne with Cabbage, Sausage, and Marinara Sauce


Ingredient Insight - look inside this recipe

Slow cook Marinara CROCK POT Sauces Italian Tomatoes
for flavor and categorization

This recipe appears on the following menus:
I made this sauce for Parmesan Crusted Chicken last night. Wow, what a great smell filled my house. The flavor was wonderful. My husband told me to stop buying those jar sauces and start making this one everytime we have pasta. Thanks for a easy flavorful sauce!

BigOven member

AnnetteKitchen
on Feb 15 2008 9:50AM

I have tried this recipe several times and it always turns out sooo good and smells great.This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat. Makes 6 to 7 servings.This is a great recipe for chicken creole, veal and pork. Brown the meat first before adding to the sauce. Remember if you have made to much sauce, divide and freese the unwanted sauce before adding the meat.

BigOven member

spanner21
on Dec 15 2007 2:17PM

A good way to hide vegetables. Put in whatever you have in the fridge.

BigOven member

cher2u
on Dec 15 2007 8:25AM

This sauce is wonderful and I've linked it to some of my Italian recipes. It's very easy, versitile, and it freezes very well. We've had this in lasagna, baked ziti, over ravioli, and the other possibilities are just endless! I use Traditional Prego as my base sauce in this recipe.

BigOven member

Beachbumette
on Jun 8 2007 8:57AM

[I made edits to this recipe.]

BigOven member

cher2u
on Jan 16 2007 4:25AM

I have tried this recipe several times and it always turns out sooo good and smells great. [I posted this recipe.]

BigOven member

cher2u
on Jun 18 2006 4:48PM