Allie’s Marinara Sauce


  • Onion, finely chopped
  • 2-3 cloves garlic, minced
  • 4-5 tomatoes, cut into chunks
  • 2 14oz cans diced or stewed tomatoes
  • 1 14 oz can tomato sauce
  • 1 small can of tomato paste
  • 1 tsp garlic powder
  • 1 T sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • Parmesan rind
  • 1/2 c pesto


  • Heat oil in pot.  Cook finely chopped onion until browned.  Add in 2-3 cloves garlic.
  • When garlic becomes fragrant, add in fresh tomatoes, diced tomatoes, tomato sauce and paste.  Next add seasonings.  Add cheese rind and pesto.
  • Simmer over low heat for 1-2 hours.  Make seasoning adjustments before serving.

One thought on “Allie’s Marinara Sauce

  1. Currently being on a dairy free diet, I have had to cut the Parmesan cheese and pesto from the recipe. Instead, I add 1 T balsamic vinegar and it adds the needed depth to the red sauce in lieu of the dairy. I also short cut by using the pressure cooker for this sauce when pressed for time.


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