Photo: Marinara Sauce Recipe
Directions
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole 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, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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By erincroymurphy
Los Angeles, Ca...
on May 11, 2013
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This recipe is an excellent base for an AMAZING marinara sauce. After simmering for 10 minutes, I added 1/2 tsp of dried Italian herbs, another 1/2 tsp salt, and 1/4 cup Bob's Red Mill Texturized Soy Protein (TSP directly into the sauce for the 'gnaw' effect. I used organic baby carrots since that's what I had in the fridge, and they added a lovely, subtle sweetness to the sauce. Adding sugar (as some suggest wasn't necessary, and I think it's because of the sweetness of the baby carrots. The TSP absorbed some of the moisture, but not enough to require the addition of water. Overall, I think this recipe provides a great base that people to experiment, and I'm forever grateful to Giada.
By Cookie Butter
La Jolla, CA
on March 30, 2013
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I used 30 ounces tomato sauce, 15 ounces crushed tomatoes with a cup water, rather than all crushed tomatoes, then added sweet sausage and fresh basil. My whole family loved it!
By instinckt
on February 20, 2013
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Loved it! Is a very basic sauce, which is what it is supposed to be. This is the base in which you build other sauces. Definitely works better if you buy tinned whole tomatoes and de-seed them yourself before pulsing in a blender. Gets the bitterness out from the seeds not being in the sauce. I'm using it to make the Stuffed Shells with Arrabbiata sauce tonight for my parents!
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