Marinara Sauce

Preparation info
  • Makes

    3 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.


  • 6 pounds ripe Italian-type tomatoes
  • 1 cup very finely minced onion
  • ½


  1. Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
  2. In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the ve