Marinara Sauce

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2 32oz. cans of crushed tomatoes
1 6oz. can of tomato paste
2 celery stalks finely chopped
4 cloves of garlic finely chopped
2 small onions finely chopped
1/2 a cup of extra virgin olive oil
1 teaspoon of parsley
1 teaspoon of rosemary (heaping
1 and 1/2 teaspoons of sea salt
1 and 1/2 teaspoons of freshly ground black pepper
1 teaspoon of sugar
5 fresh basil leaves broken by hand
Freshly grated romano cheese
In a large pot, heat the oil over a medium-high flame.
Add the onions and garlic and saute until the onions are translucent (about 10 minutes.
Add the celery, salt and pepper.
Saute until celery is soft (about 10 minutes.
Add the crushed tomatoes, tomato paste, freshly grated romano cheese, sugar and basil.
Let simmer uncovered over low heat until the sauce thickens
(about an hour to an hour and a half, stirring every so often.

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Too thick. Too bitter. Added spices and sugar but still not even as good as that yucky bottled sauce.

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Next best thing to having an Italian grandma.

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Almost tasteless.

I've made this several times, at first thinking that technique, or ingredient variances, were the problem. But after four, or five, times of making this, solely due to the number of five star ratings, it's time to call it a day with this recipe.

A store bought jar marinara beats this one.

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This is soooo close to my Greek mother-in-law's red saltza that we loved for years, but for which we never could get the recipe. No problem as this one is right there with it. The celery and carrots add a nice heartiness The bay leaves also add a touch of earthy flavor and the result is a wonderful marinara far different than you'll get a a restaurant and most certainly beyond anything in a jar at the store. Two thumbs up from every member of my family!

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I LOVE Giada and I loved this recipe! Super easy. We only made a few changes:
4 cloves of garlic instead of 2
fresh basil (3 medium sized leaves
a pinch of crushed red pepper.

The flavor was absolutely perfect! This recipe is a keeper for us.

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I didn't really care for how the marinara turned out, it lacked flavor. I even added fresh herbs like basil and oregano which helped the flavor alot but not sure if I will try this one again.

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Eh, just okay. I think the carrots kill it for me. Adds a sweetness I'm not crazy about. This is probably the one and only time I can say my own recipe is better than Giada's.

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Wow! I wasnt sure about adding carrots and celery but my god it was delicious. I did however use the emulsion blender and purreed them with a little bit of the sauce then i threw in the rest of the tomato sauce. It was amazing and simple. Perfect for my little vegetarian. Next time im going to try to throw in some ground italian seasoned turkey. Love Giada!

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Oh my goodness! This marinara sauce is the absolute best. My one change is to add ground beef with the vegetables.