Marinara Sauce

Preparation info

  • About

    2 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup olive oil or butter
  • 2 garlic cloves, finely minced
  • 2 cups finely chopped onions
  • cups (one 1-pound12-ounce can) Italian plum tomatoes
  • 2 cups(one 15-ounce can) tomato purée
  • cups(one 12-ounce can) tomato paste
  • ½ cup water or meat stock
  • 1 teaspoon each of dried basil and oregano
  • ½ teaspoon ground sage
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup grated Parmesan cheese


    1. Heat the oil in a large saucepan and add the garlic and onions. Cook, stirring, until the onions are light brown.

    2. Add the tomatoes, tomato purée, tomato paste, water and seasonings. Simmer for one hour, stirring occasionally.

    3. Add the cheese and cook for thirty minutes longer. Leftover sauce may be frozen.

    Part of