From Lidia Bastianich's kitchen · Felidia, New York
stove · tomato sauce
NATIONAL AWARD WINNERLidia’s Marinara
From an award-winning kitchen
Ratio
OLIVE OIL 60
Ingredients
- OLIVE OIL60 ml
- GARLIC20 g
- TOMATO1600 g
- SALT6 g
- BASIL15 g
- RED PEPPER0.5 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
Originally published as Lidia’s Marinara.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Lidia’s Italy marinara (published as “Lidia’s Marinara”). Full citation lives in Provenance.