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A Simple, Delicious Marinara Sauce

A go-to, low-fuss marinara sauce recipe from the author of cookbook/memoir cooking with italian roots.

marinara sauce

Marinara Sauce.

Christina Minutillo, author of the new cookbook/memoir cooking with italian roots, shares her grandmother's recipe for marinara sauce. This sauce, easy to make and use as a base for so many Italian and Italian-American dishes, is a main ingredient in her "Gram's Pizzelle with Marinara Sauce," which she includes and writes about in this excerpt from her excellent new book.

Marinara Sauce

Marinara Sauce

Recipe by Christina Minutillo
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Prep time


Cooking time




  • 2 tbsp 2 olive oil

  • 4 4 fresh garlic cloves, peeled and minced

  • 2 28 oz cans 2 28 oz crushed tomatoes

  • 6 6 fresh basil leaves, torn

  • 1/2 cup 1/2 grated parmesan cheese

  • 1 tsp 1 salt


  • Coat the bottom of a medium saucepan with olive oil and heat on medium-low on the stove top.
  • Add the garlic and sauté just until sizzling and aromatic.
  • Add the crushed tomatoes to the pan.
  • Rinse the cans with a little water, about ¼ of the can, and pour into the pan.
  • Add basil, grated parmesan, and salt and stir.
  • Increase heat to medium and bring to a slow boil while stirring.
  • Then reduce heat to low, cover, and allow to simmer for 20-30 minutes.

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