• Erik Hassy

Grandma's Marinara Sauce

Updated: Feb 15, 2019

Here is a recipe for a marinara sauce that my grandmother passed down to me as part of a cooking guide that she created for me when I moved out on my own for the first time. It's a pretty simple recipe as most marinara sauces are and its one that I have used many times. Its also one that my son uses when he wants to cook for the family. We use it primarily for pasta such as spaghetti, rigatoni, etc but also can be used with certain meats such as chicken or sausage.


Ingredients:


1/3 cup olive oil

2-3 cloves garlic

1/3 cup parsley freshly chopped

28 oz can of non-drained peeled tomatoes,

1 tsp of oregano leaves

1/2 tsp pepper

1 tsp kosher salt


Directions:


1: Pour the olive oil into a large skillet and heat it up under medium heat until hot. Then add garlic and parsley to saute for about 3 minutes.

2:Next add the tomatoes, oregano, salt and pepper. Mix well. You can try to mash the tomatoes in the skillet by using a fork but you have to be careful because if you do so, they will squirt. I tend to cut them in the skillet with a knife and then mash them, But you can also mash them against the side of the pan with a large wooden spoon. Use whatever method you think best.

3: Bring the mixture to a boil and then reduce the heat to a simmer. Cook the sauce uncovered for about 30 min stirring occasionally until the sauce is thickened. What I would also recommend is to taste the sauce while it's cooking and add salt or pepper to taste if necessary.


What I like about this recipe is that not only is it simple to make but is also easily adaptable to fit individual taste's. For those in my family that like their sauce with a little more kick, I tend to add a pinch of red pepper flakes. It is also one of those foods that tend to be better the more time the flavors are allowed to blend so you can refrigerate the leftover marinara and it will be better the 2nd time around. When finished , you should have approximately 2 1/2 cups of sauce or enough for a 1/2 lb spaghetti. This recipe is one of my son;s favorites and I hope its ends up being one of yours.



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