Marinara Sauce

Total Time:
1 hr 30 min
Prep:
10 min
Cook:
1 hr 20 min

Yield:
4 servings as a first course
Level:
Easy

CATEGORIES
Ingredients
Directions

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, carrots, and 1/2 teaspoon each of 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 leaves. 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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    i LOVE this sauce. i added three garlic cloves instead of one and used the 28 ounce can of muir glen organic fire roasted tomatoes. it was DELICIOUS!!!!
    I needed a recipe for marinara sauce that I could make without garlic because I am allergic. Since this only had one clove in it, I thought this would do without it. Unfortunately when I went to make the recipe I see my nephews fed my carrot to the bunnies! So I substituted the carrot for roasted red pepper and the sauce came out great. It smelled so good cooking! Its great to be able to eat marinara sauce again!
    This is the best sauce, ever!
    I love this marinara sauce! It has a bit of sweetness that I love without adding any sweeteners. Paired with spaghetti squash, it makes a low calorie and nutritious meal.
    Amazing sauce! Everyone in my family (including small children loved it. The carrots give it the perfect amount of sweetness. My husband said he could eat sauce by itself, it was that good. Thank you Giada!!
    Delicious! This is the only marinara sauce recipe you will ever need! The carrot sweetens it just enough so you dont have to use sugar, like in many other recipes. I like my marinara smooth, so I blend it in a blender or large food processor. I make double or tripple the amount and can the sauce in mason jars. After the canning process I can keep it in my pantry without refrigeration. Thank you Giada! :-
    VERY, VERRY Tasty, everything you are looking for in classic Italian comfort food. One thing I have to mention is, Yes, it's a simple recipe with simple ingredients so you want to put the highest quality Ingredients in that you can, Giada recommends San Marzano tomatoes, and Yes it does make a difference. If you want a good sauce your tomatoes have to be very good tomatoes. We have a farmers market that our family goes to every week and the tomatoes there are big, juicy and beautiful, will maybe try using fresh instead of canned and see if that makes any difference. Have fun and experiment with different flavors.
    This was great... I used for manicotti recipe that called for jarred sauce... I did add some red wine to make it a bit more rich
    This is my go to pasta sauce. I ve made it several times. It tastes great even if you dont ve celery.
    I used fresh tomatoes and left the carrots out. It's delicious! The whole family loves it!!
    Love this sauce!! I leave out the celery (I am not found of it and the carrot gives it a natural sweetness. I use it as the base for appetizer meatballs and it is great! I will continue to use this recipe when I need something quick and easy and tasty.
    Excellent sauce! I made exactly as recipe stated, I used San Marzano tomatoes b/c they are my personal favorite and added red pepper flakes. It is very tasty and a perfect basic sauce that you can easily add to (like a cup of chopped fresh basil at the end to make a tomato basil sauce. I chopped all of the veggies very small. It's easy and tastes great, what more can you ask for? Try it!
    The sauce was really easy to make. I used my food processor to chop all the veggies up quickly. I didn't have crushed tomatoes so I also ran a can of diced and a can of whole tomatoes through to chop them up as well. Since I was doubling the tomatoes I doubled celery and carrots. But I think it was too much carrot and ended up really chunky. So next time I'll have to keep it at one carrot and see if that's better. I served it with Giada's chicken parmesan and it was really good together. I'll definitely make it again.
    I thought the sauce was good, not as much flavor as I like in my marinara sauce. I had to add dry basil and oregano and extra garlic cloves to give it more flavor but overall, I enjoyed it and served with wheat angel hair pasta.
    Really easy recipe to make and tastes better than sauce in a jar. This will be a go-to sauce when I want something quick to make.
    This is a great sauce and so easy to make.
    Absolutely delicious and easy
    I made a couple of changes because I didn't have bay leaf on hand. I didn't have any basil either, which would have been my first alternate, so I tossed in about a tablespoon of herbs de province. Also a splash of red wine. Extra garlic, too. I was delighted with the flavor. Very different, and the hint of fennel from the HdP was a nice touch! Most importantly, my family loved it! (Served with gnocchi and turkey meatballs. Amazing!
    Great Marinara recipe, Easy to prepare, I don't know why people by sauce in a jar or can. I leave out the celery, and add extra carrot for a little more sweetness.
    Simple, but perfect. I actually leave out the carrots and celery, and punch it up with extra garlic, and a just a dash of balsamic vinegar.
    Very good. I have seen a lot of people make their marinara sauce with sugar. That is not my thing. I think this recipe is splendid!
    Wonderful depth of flavor. I softened the mirapoix until it was almost mush - it thickened the tomatoes almost instantly, but kept all on low for an hour to meld everything. Best to keep to only 1 bay leaf - even if they are small, like mine are - so as not to overwhelm. I could see adding all kinds of other ingredients to this to get the flavor you are looking for.
    wonderful like everything giada does.
    This is a good base marinara sauce, but it was bland. I added red pepper flakes, crushed basil & thyme, extra salt, and 4 cloves of garlic instead of only one. I did use San Marzano tomatoes. I did not have any celery, so that was omitted. I also added chicken broth to give it more depth in flavor .. I guess you could say I made this my own marinara .. it was delicious.
    Definitely easy. VERY bland. I added: parsley, basil, Italian seasoning, a little honey, a little white wine vinegar, a sprinkling of sugar........all to try and give it a little "life." I also added ground beef/Italian sausage mixture, which was pretty yummy! 
    Also, after the cooking time, I ran the sauce through the food processor to smooth it out. 
    I'll try it again, but, shouldn't it get 5 stars if it's awesome just the way it's written??
    I loved this sauce! I used it to cook down all the tomatoes from the garden. For not having all the usual herbs and spices found in Italian cooking, I found this recipe had a ton of flavor. The tomato itself was obviously the star, and the carrots and celery give it a nice sweetness. Everyone in my family, including all 3 of my children, cleaned their plates tonight. Thanks Giada!
    This was the first time I've ever made homemade marinara sauce and it was delicious!!! It was easy to make and it was a great addition to my Italian themed dinner! My husband LOVED it! Grazie Giada!
    I love this recipe. I make it often. I even wrote about my experience making it for my blog! 
     
    Search for The Tiffin Girl on Google Blogs!  
    I used this to make my first ever homemade marinara sauce. OMG it is the best tasting sauce I have ever put into my mouth. My family agrees. thank you for this great dish.
    Absolutely LOVE this recipe! Instead of using the 1-32 oz. can of tomatoes, I stewed and crushed some of my own. I also added a bit more garlic. Both the aroma and taste are amazing! I will definitely make this again!
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    Marinara Sauce

    Recipe courtesy of Ree Drummond