My Marinara Sauce

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This is what I use as a dipping sauce for my cheese nuggets and parmesan puffs. I also use it on pastas, chicken or about anything that calls for a red sauce. It freezes well.

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Ingredients [?]

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  • add   1/8 teaspoon paprika
  • add   1/8-1/4 teaspoon red chili powder or dried ancho chile powder
  • add   1 teaspoon dried oregano leaves
  • add   3 tablespoons wine (optional)
  • add   1 (15 ounce) can tomato sauce
  • add   5 garlic cloves
  • add   1/4 teaspoon crushed red pepper flakes
  • add   2 (14 1/2 ounce) cans diced tomatoes
  • add   2 tablespoons dried parsley
  • add   1/2 teaspoon salt
  • add   4 teaspoons olive oil
  • add   1/4 teaspoon pepper


  1. Puree tomatoes, with their juice and tomato sauce in a blender or processor.
  2. Heat oil and saute garlic a few minutes.Do not brown.
  3. Add all other ingredients and mix well.
  4. Bring to a boil, reduce heat and simmer 30 minutes. (I usually let it simmer an hour if I have the time.).