Marinara

Any tips for making great marinara sauce? I usually stick two cans chopped tomatoes, three cloves garlic, some tomato puree, a tablespoon of balsamic, an onion, and some oregano, basil and thyme in the slow cooker (with seasoning) for eight hours.

Any tips you've got to really make this a world beater?

Ive looked it up and still have no idea what he’s referring to

Title says it all. When I eat mozzarella sticks, I want them to taste like cheese, not tomato paste. For the record I do not hate marinara sauce, I just think that mozzarella sticks specifically are better without it.

As much as we love tomato sauce, it does get repetitive. My husband loves pasta and he likes zoodles, but I can't think of pasta sauces that go well with zoodles. We tried a curry thing but it didn't work out.

Zoodle pad thai, maybe?

My marinara has been replaced by pesto, I can't complete half my orders correctly. Can anyone tell me how to fix this?

Marinara sauce is the standard condiment for mozzarella sticks across the board. Yes some people have a unhealthy habit of eating a whole bottle of ranch with their sticks, but not everyone. Lots of people still want marinara sauce as intended.

I see people post recipes a lot where they mention pasta sauce, and usually the question “Which one do you use that’s low carb?” comes up. I wanted to share a low carb sauce I found at target the other day: Prego Farmer’s Market Classic Marinara. This is really tasty while having that rustic quality (not chunky, but with identifiable onions, for instance,) and it’s five net carbs in one half cup serving, so that’s definitely not as bad as others. I made a pizza with a low carb tortilla and it was quite delectable. Hope this helps y’all enjoy some tasty low carb Italian (ish) fare!

Ps: There are a few sauces in this line, but IIRC, the others had 6-7 net carbs, so I went with this one. Cheers!

It’s like a smooth sweet salsa with out all of the chunks or spicy ness of salsa and you don’t have to buy both if you want pasta boom marinara if you want chips boom marinara.

But like... a pesto pizza will kill me.

The concept sounds delicious but i definitely dont want to end up with something that taste like subways version. I think it's their sauce that i dont like. I do like marinara, just not whatever they're doing. Any one feel the same way?

I’m not saying marinara is bad. I get it, freshly homemade marinara sauce goes well with mozzarella sticks. However, really cold and spicy salsa tastes 10x better with mozzarella sticks instead of marinara. It works even better when the mozzarella sticks are super hot and kinda burns your mouth.

I’m Italian-Australian and in our family, and in Australia, “marinara” is reserved for seafood sauce .. mare = sea, so this always made sense to me. When I first moved to the US I thought it might have been because I didn’t move to an area with a high concentration of Italian-Americans, but that was over a decade ago, I’ve met many Italian-Americans, and I still can’t figure it out. (I hate seafood sauce, so I’ve no idea what it’s even called over here, if not “marinara”)