Fabulous Friday: Best Marinara Sauce

This marinara sauce recipe is one of my mom’s signature recipes (the other is her caramel recipe but I can’t share that one 😉 ). It is SO good.


  • 3 – 14.5 oz cans of tomatoes (For even better results, use a quart of home-grown bottled tomatoes.) 
  • 1 – 6 oz can tomato paste
  • 6 TBS olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 4 tsp dried parsley
  • 1/2 tsp onion powder


  1. Put all ingredients in the blender and blend until smooth.
  2. Pour into a large pot on the stove and bring to a boil on high. Watch it closely though because it comes to a boil very quickly! My mom’s words, “It starts spitting!”
  3. Once it comes to a boil, turn it down to low or medium low and bring it down to a simmer.
  4. Simmer for 30 minutes.  

**This is a great sauce to have on hand for pizza, spaghetti, etc. Whatever you don’t use right away, put it in small containers  (we do 2 cup increments) and freeze it! It stores great in the freezer.

** Pair with this whole wheat herbed pizza dough and some cheese for an incredible pizza!

Teriyaki Sauce

This terikayi sauce from Our Best Bites quickly became a family favorite (and that is hard to do because my husband is SUPER picky about his terikayi sauce)

Teriyaki Sauce

  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold water
  • ½ c. white sugar
  • ½ c. soy sauce
  • ¼ c. cider vinegar
  • 1 clove garlic, minced
  • ½ tsp. ground ginger
  • ¼ tsp. black pepper
  1. In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper.
  2. Combine your ingredients in the saucepan and bring to a boil over medium-high heat.
  3. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat.
  4. You can store it in the fridge in an air-tight container for up to 2 weeks.