My mother-in-law was a wonderful cook – she learned many Sicilian specialties from her family which she passed down to her children.  I am forever grateful to her for having taught her son – my husband – how to cook.  However, I am wary to make her recipes, figuring that it is difficult to live up to her, so I typically defer to Ed to make them.

But over the years I got up the nerve to make her marinara (red) sauce figuring how can you go wrong with olive oil, garlic and tomatoes, right?  Fortunately, I have successfully duplicated it and have received my husband’s seal of approval.

This sauce is so simple to make and freezes well so you can always have it on hand.

Josephine’s Marinara Sauce (Red Sauce)
Recipe type: Sauce
Serves: 6 quarts
  • 3 tablespoons olive oil
  • 8 cloves of garlic
  • 6 cans crushed tomatoes (28-32 ounces each)
  • 10-15 fresh basil leaves – cut into long strips
  1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and sauté for a minute. Add the tomatoes, basil, salt and pepper and simmer uncovered over low heat until sauce thickens about 1 hour. Season the sauce with more salt and pepper to taste.
  2. Use immediately or freeze the sauce in 2-4 cup containers for up to 6 months.


Source:  Recipe is my mother-in-law’s standard marinara (red) sauce (which I learned to make from Ed)

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2012-10-25T12:55:26+00:00 February 19th, 2012|Categories: Sauces|Tags: , , |1 Comment

One Comment

  1. Lamb Ragù with Mint — Riegl Palate October 25, 2012 at 1:08 pm - Reply

    […] 4 cups marinara sauce (for homemade see Josephine’s marinara Sauce (Red Sauce)) […]

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