Mom's Marinara Sauce and All-Purpose Red Sauce

Mom's Marinara Sauce


This is a very versatile sauce.  You can use it in so many ways!!  You will want to keep this recipe close.  It makes a lot so you can use some and freeze some for later or serve a crowd.  


I made it yesterday to use tomorrow in lasagna and on thursday I will use it to make an all-purpose red sauce to put on pasta (recipe will follow this one) and it is also good on pizza.  It will keep for a week in the refrigerator or freeze for up to 1 month. 


Makes at least 5 cups


Three 26-28 ounce cans Italian Plum Tomatoes
1/4 cup Olive Oil
1/4 cup coarsely chopped Garlic (about 12 cloves garlic)
12 Fresh Basil leaves, sliced
2 teaspoons chopped flat-leaf Parsley
1 teaspoon salt
Freshly ground Black Pepper, a little Cayenne Pepper, a little Red Pepper flakes to taste


1. Drain the tomatoes in a colander set in a large bowl for 5 minutes.  Reserve the tomato liquid. 


2. In a large pot, heat the olive oil over medium heat.  When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown.  Reduce heat if the garlic starts to cook to fast.  

3. Add the basil, parsley, salt and peppers to taste.  Cook for about 30 seconds.  Add the tomatoes, increase heat to high and cook for 5 minutes breaking up tomatoes with a wooden spoon or long-handled fork until the tomatoes boil.  Reduce the heat and simmer the sauce for about 10 minutes or until the tomatoes break down. 

4. Add the reserved tomato liquid.  Increase the heat to high and bring the sauce to a boil.  Boil for about 12 minutes or until it starts to thicken and reduce.  Stir occasionally and scrape the bottom of pan to prevent the sauce from burning.  

5. Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature.  Transfer it to a tightly covered storage container and refrigerate for up to a week or freeze for up to 1 month.  

Use it as is for Marinara sauce or as a base for other sauces such as meat or the following red sauce. 


Mom's All Purpose Red Sauce


Us this sauce for chicken, over grilled beef, on top of pizza or pasta.  It also is good on heros!  


Makes 2 cups


1 cup above Marinara sauce
6 Red Bell Peppers (I like to use yellow and orange as well)
1/4 cup Olive Oil
1 to 2 Serrano Peppers
2 cloves Garlic, peeled and sliced
6 to 8 Fresh Basil Leaves, sliced
1/4 teaspoon Fresh Thyme Leaves
1 teaspoon Red Wine Vinegar
Salt and Pepper


1. In a small pot, bring the marinara sauce to a boil over medium-high heat.  Reduce the heat and simmer it for about 10 minutes or until the sauce is reduced to 1/2 cup.  Set aside to cool. 


2. In the bowl of a food processor fitted with a metal blade, puree the cooled sauce until it is smooth.  Set it aside.  


3. Preheat oven to 450 degrees. 


4. Roast the red peppers, turning them occasionally, for about 25 minutes or until they are blackened on all sides.  Put the peppers in a bowl, cover it with plastic wrap and set aside for about 45 minutes.  Rub the charred skin off the peppers.  Cut the peppers and discard the stems and seeds.  Coarsely chop the peppers and set them aside. 


5. In a small saute pan, heat the olive oil over low heat.  When the oil is hot add the Serrano peppers, cook, turn them occasionally for 5 min or until they are browned on all sides and softened.  Remove them from the oil and drain on a paper towel.  Cut the peppers and discard the stems and seeds.  Coarsely chop and set them aside.  Reserve the oil in the sauce pan. 


6. Add the garlic to the reserved oil in the saute pan.  Cook it over low heat for about 1 minute or until it is lightly browned.  Add the marinara sauce, bring it to a simmer over medium heat and cook for about 2 minutes.  Stir in the basil and thyme. 


7. Return the sauce to the food processor and add the red peppers, serrano peppers and vinegar.  Process it until it is smooth.  Season with salt and pepper. 


8. Transfer the sauce to a tightly lidded storage container and refrigerate it for up to a week or freeze.  


Lots of Love, 
Mom