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Frank's Marinara Sauce

Yield: Yields about 7 cups.



  • 3 28-oz. cans Italian plum tomatoes, whole or crushed (I like San Marzano)
  • 1/2 cup olive oil
  • 6 cloves garlic, lightly smashed
  • 1 Tbs. kosher salt; more as needed
  • 1/4 cup chopped fresh basil
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. dried oregano


  • If you’re using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.
  • In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 min. to 1 hour; the sauce will reduce and thicken slightly but shouldn’t get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed. Proceed with the spaghetti and meatballs recipe, or let cool and refrigerate for up to four days.


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Reviews (7 reviews)

  • Cast_IronMan | 01/17/2012

    Deceptively simple...I expected kind of a one-note sauce because it looked so simple, but I was wrong. It's quite rich with just the right balance of flavors. My son helped me- he really enjoyed squeezing canned tomatoes. I can't wait to make this again. I'll home-can about five quarts of this stuff!

  • jennifers | 09/12/2011

    Tastes excellent. I think the amount of salt required varies depending on which canned tomatoes you use, and the acid content of those tomatoes in particular. I have found myself having to use different amounts of salt to get the taste right. I add half the recommended salt, then I taste at the end and add more if it's too acidic (the salt neutralizes the tomato acids). Love the sauce, tastes exactly like the marinara sauce they sell in jars at the store.

  • erlsjj1234 | 07/13/2011

    "it tastes awesome! "This is my nine-year old's review - enough said.

  • puttyMcclegg | 01/17/2009

    Also re: the quantity of salt, it does specify kosher salt, which means that if you use table salt or sea salt, you should cut the amount in half. Kosher salt does not taste as salty.

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