My Favorite Marinara

Mar 1, 2014 by

My Favorite Marinara

Hi guys.  I know, it is super unusual for me to post a recipe on a Saturday but today is special.  You might remember (I mean, you should, aren’t you keeping a calendar on my whereabouts?) that I started a monthly contribution post to The Best Blog Recipes Blogger Gallery, and well, today is my day.

Today I’m heading over there to share my recipe for My Favorite Marinara.  It’s just about as close to my Nana’s as I can get.

Even though, I do not look Italian, at all, I swear I am. My mom was even born in Italy. So like every good Italian girl, I’ve got a favorite marinara. If you can find an Italian girl that doesn’t swear by her own marinara then you better check her blood line, because that girl is surely not Italian!

My Favorite Marinara

For years I tried to replicate my Nana Suppa’s recipe. It seemed she didn’t add anything to the tomatoes except water and basil and somehow it came out tasting like the most amazing sauce you’ve ever eaten. While I don’t make mine, quite as simple as Nana does, I do think the key to a great marinara is simple ingredients.

While I’m on the topic of ingredients.  I feel obligated to mention, you will not achieve a delicious sauce, if you are not using quality tomatoes.  As far as I am concerned, and everyone on the Food Network (they’re always talking about this) you really should only use San Marzano tomatoes for the best result. Either that, or the tomatoes fresh from my Nana’s garden.  Since I’m not sure that she’d appreciate you knocking on her door and begging for her freshly jarred tomatoes, you are better off heading to the grocery store and buying the San Marzanos that come in a can.

The recipe for My Favorite Marinara can also be found over on  The Best Blog Recipes Blogger
My Favorite Marinara
Prep time: 
Cook time: 
Total time: 
  • 2 T olive oil
  • 1 small onion, diced
  • 1 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 carrot, finely grated
  • 2 28 oz cans San Marzano Tomatoes
  • ½ C water
  • 1 tsp dried oregano
  • 4-5 fresh basil leaves
  • 1 T sugar
  1. In a large pot, heat olive oil over medium heat. Add onions, salt & pepper. Cook until onions are just starting to soften.
  2. Add carrots and cook another 4-5 minutes.
  3. Add tomatoes, by hand, giving them a little squish as you drop them in (or you can drop them all in at once and give a little squish with a heavy wooden spoon, but not as fun).
  4. Add water, sugar and herbs and stir together.
  5. Simmer sauce, uncovered, 30-40 minutes.
  6. Using an immersion blender, process the sauce until smooth (You may also use a regular blender if immersion blender is not an option)
  7. Garnish with additional fresh basil leaves when serving.

Do you have any recipes from an earlier generation that you recreate?



Related Posts

Share This


  1. I really shouldn’t blog before breakfast because I get so hungry and this picture makes me want to run to my kitchen and make your favorite marinara for breakfast, lol! Thank you so much for sharing on The Best Blog Recipes! I wanted to stop by and pin from your site too :)

    Shauna @ The Best Blog Recipes

  2. Wow that looks absolutely amazing! Fantastic job, can’t wait to try this :)

    Happy Blogging!
    Happy Valley Chow

    • Aww, you just made my day. I find it difficult to put “out there” the recipes that are special to my heart, so to hear positive feedback on such a recipes means the world! Thanks.

  3. I absolutely LOVE homemade marinara! I can not wait to try this! Looks SO GOOD!

  4. I love San Marzanos tomatoes. My family is also from Italy. I don’t do sugar in any sauce.

  5. I love making homemade sauce — my Nonna used to call it Sunday gravy. Christmas “gravy” was always special. My husband and I make our sauce as a combination of Northern Italy and Sicily!

    • It’s funny, we never called it gravy, but I hear that on t.v. all the time. I wonder if it was a regional thing for certain parts of Italy

  6. I just had spaghetti last night, but I’m craving it again!

    Again, thanks for joining the Link Up this week! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: