For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Classic Marinara Sauce 36 Reviews Level: Easy Total: 25 min Active: 20 min Yield: 8 cups Nutrition Info Save Recipe

Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt.

Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.

Reduce the heat to low and simmer for 30 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

Nov 5, 2013 · Quick Marinara Sauce 22 Reviews Level: Easy Total: 40 min Prep: 5 min Cook: 35 min Yield: about 6 cups Nutrition Info Save Recipe

Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time.