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 michaelsmom412
on February 02, 2012
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This marinara is kind of a lot of work with all the chopping and not that good. Maybe it's the carrots/celery combo, but just doesn't taste that Italian to me.
By kasere_11040675
Niagara Falls, NY
on January 31, 2012
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Coming from an Italian family, I was a little skeptical on trying this - even though it's Italian. It's FANTASTIC! It was just the right taste I was looking for in a marinara sauce - I have several recipes set up ready to try with this! Very easy to make, ingredients are always on hand, and the house smelled wonderful! I will make this many, many more times! I highly recommend to anyone to make on a regular basis.
By annieb529
on January 09, 2012
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This is my go to recipe for a base for many of my red sauces. I love it that I can add red pepper flakes and make it spicy, or extra garlic. This is a keeper and one of the best I have ever made. I give out this sauce during the holidays as a gift.
LOVE IT!!!
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