When homemade marinara is this easy and fast (OK, it cooks for about an hour, but after the first five minutes you hardly
have to touch it), nobody should ever need the jarred stuff. Chicken broth adds extra flavor in this recipe, and aids in the
thickening of the finished sauce. Take the time on a weekend to make a double recipe, and freeze in one-cup portions, perfect
for thawing out and topping pasta for two.
View Recipe: Basic Marinara