The Sauce That Ruined Store-Bought for Us: Folkman Marinara

I need to warn you—once you make this sauce, there’s no going back.

Even the “good” stuff in the fancy bottle will taste like ketchup. Just ask my kids. They used to love Rao’s. Now they act personally offended if I suggest using anything but our sauce.

Folkman Marinara is a labor of love, passed down and patched together from two unforgettable Italian grandmas we met in Rome—each with strong opinions, massive basil bushes, and zero patience for shortcuts. Later, we added a spicy southern twist from a friend in another region of Italy. The result? A deeply flavorful, slightly spicy sauce with rich tomato flavor and fresh herbs that make it sing.

It’s simple, but not fast-food simple. You’ll need a knife, not a jar of pre-minced garlic. And yes, a wooden spoon. That’s not just romantic—it’s an actual Italian kitchen rule, and we don’t mess with that.

Between our three households, we’ve debated the herb ratios for years. So we’ll share our favorite combo, and let you tweak to your heart’s content. Just promise us one thing: make a big batch, freeze the extras, and never look back.

🍅 Folkman Marinara Recipe

Ingredients:

  • ½ cup olive oil
  • 8–10 garlic cloves, finely chopped
  • 1 large yellow onion, chopped
  • ½ to 1 tsp red pepper flakes (adjust to your heat level)
  • 2 (28 oz) cans of good crushed tomatoes (we love San Marzano)
  • 1 cup fresh chopped tomatoes (when in season)
  • 1 carrot (whole) to cut acidity — remove before serving (or use 1 tbsp sugar if preferred)
  • 1 tsp salt
  • ½ tsp pepper
  • Handful of fresh chopped basil
  • 1–2 tsp fresh rosemary, chopped

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for at least 10 minutes, until soft and golden. Don’t rush this part—it builds the flavor base.
  3. Stir in the chopped garlic and red pepper flakes. Cook for 1–2 more minutes until fragrant.
  4. Add the crushed tomatoes, fresh chopped tomatoes (if using), carrot (or sugar), salt, and pepper.
  5. Important: Stir only with a wooden spoon. According to Italian kitchen lore, it keeps the sauce smooth and happy.
  6. Let the sauce simmer uncovered for at least 30 minutes (more is better), stirring occasionally.
  7. Remove the carrot. Stir in the fresh basil and rosemary. Simmer for 5 more minutes.
  8. Taste and adjust salt, herbs, or spice as needed. Serve immediately or cool and freeze in portions.

🍝 How to Use It:

  • Toss with fresh pasta
  • Spoon over homemade pizza
  • Layer into lasagna or baked ziti
  • Serve with meatballs or eggplant parm
  • Freeze in quart containers for future you

🧑‍🍳 Family Variations (Because of course we don’t agree)

We promised you a sauce, not a consensus.

  • BreAnne’s version skips the rosemary completely. She adds ½ tsp thyme1 tsp oregano, and always includes lots of fresh basil.
  • Laura’s version sticks with just oregano and basil—but she lets the sauce simmer down a bit longer and then blends it smooth for a silkier finish.

The truth is, we all think our version is the best. Try them all and let us know which team you’re on.


💬 Join the Sauce Debate

#TeamBasil? #TeamRosemary? #TeamBlendItSmooth?
Tell us in the comments—or tag @HouseOfFolkman when you make yours!

From our family’s sauce pot to your kitchen, buon appetito! 🍅

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