Ingredients
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 1 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (32-ounce) cans crushed tomatoes
- 1 dried bay leaves
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.)
Photo: Marinara Sauce Recipe


















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By r5stang
on February 06, 2012
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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.
By jlsslj
on January 16, 2012
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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.
By angelina2066
Sacramento County
on January 15, 2012
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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!
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