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Marinara Sauce Recipes

Category Sauces
Spaghetti is delicious with an excellent red sauce. This page contains marinara sauce recipes.


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November 5, 2014

This is great and fresh over cooked pasta or I use it for dipping sauce with mozzarella stix or fried eggplant or zucchini and more!

Total Time: 10 minutes to prepare, 15 mins to heat up!

Yield: Varies on how you are serving this!

Source: I made it up, when I felt like pasta and sauce and didn't feel like making a big sauce!! This has such a freshness to the taste. Enjoy!


  • 1 14 oz. can (14 oz. can) stewed tomatoes
  • 1/2 can water
  • 1/2 cup frozen chopped onions
  • 1/2 cup frozen peppers
  • 1/4 cup grated parmesan cheese
  • 1/4 cup red cooking wine (optional)
  • Seasonings to taste*

*Start by using an 1/8 of a teaspoon; season salt, black pepper, garlic powder, basil, Italian seasoning, thyme, rosemary, dill, oregano, Adobo seasoning and sugar.


  • Using my old blender from the basement, I started by putting the stewed tomatoes and water, then the frozen onions and peppers. Add the grated cheese,red wine and seasonings, and blend for 30 seconds. Pour into a 2 quart saucepan and bring to a boil and then simmer just a few minutes.
  • Comment Was this helpful? 3

    By 1 found this helpful
    November 3, 2009

    Make "anything spaghetti sauce" with a blender. Throw in whatever leftovers you may have from other meals, with some tomato paste and seasonings. You get a very cheap marinara sauce, by pureeing the ingredients in a blender they can be added together to make a sauce.


    I usually use about a ratio of 1/2 bottled marinara sauce and add the other ingredients, adding water as necessary to get the right consistency. Add whatever seasonings you like.

    It works with virtually everything, thus using up leftovers while saving money on jarred sauce. I've used everything from chicken soup to mashed potatoes, to homemade gravy, and veggies. You name it.

    By Bella Swan from Forks, WA

    Comment Was this helpful? 1

    By 0 found this helpful
    January 8, 2009


    • olive oil (small amount)
    • 1 medium green pepper, diced
    • 1 medium onion, diced
    • 10 oz. can stewed tomatoes
    • 12 oz. can tomato paste
    • 15 oz. can tomato sauce
    • 1/12 cup water
    • 1/2 tsp. garlic, chopped
    • 1/2 tsp. oregano
    • 1/2 tsp. parsley flakes
    • 1 Tbsp. sugar
    • 1 can mushrooms, opt. (4 oz.)
    • 1 package spaghetti, rotini, or any other kind of noodle


    In a large saucepan, with a small amount of olive oil, saute' the onion and green pepper, until the onion is translucent.

    Add the stewed tomatoes, tomato paste, tomato sauce, water, garlic, oregano, parsley and sugar. Add the mushrooms toward the end of cooking time. Cover and simmer, over low heat, for 1 hour or longer. Serve with drained, cooked spaghetti, rotini, or other noodle. Can be frozen in airtight containers and put in the freezer.

    By Robin from Washington, IA

    Comment Was this helpful? Yes


    Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

    By 0 found this helpful
    January 5, 2006

    When making spaghetti and/or marinara sauces, or other tomato sauces, I notice that carrots are part of the ingredients. What is the purpose of the carrots? How should they be introduced? Grated, pureed, etc? Is sugar also added when carrots are used?


    Steve from Jackson, NJ


    January 6, 20060 found this helpful
    Best Answer

    I always add carrots, and I always make my sauces from scratch, including home canning my own tomatoes. I put clean and peeled carrot chunks in my blender, along with celery, onion, and a quart of tomatoes, and pulverize. I set it in a pan to cook before proceeding with the sauce-making. Pureed carrots and celery add so much flavor and body to the sauce. And it's a great way to hide veggies.

    Reply Was this helpful? Yes
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