A good marinara sauce adds depth to pasta dishes, zest to pizza toppings, and is an excellent dip for Stromboli. It also goes well over spaghetti squash or vegetables.
The following marinara sauce recipe is one I’ve been making for years.It’s easy to double or triple and freeze for future use.
Here’s how to make it:
Family Favorite Marinara Sauce
1/2 cup safflower oil or coconut oil
2 small onions
2 garlic cloves
2 stalks celery
2 carrots, peeled
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
Chop celery, carrots, and onions into large pieces and place in a food processor.
Pulse until finely chopped (this should only take a few seconds).
If you don’t have a food processor, finely chop the celery, carrots and onions by hand.
Heat the oil in a large stock pot over medium-high heat. Add chopped vegetables to the oil and sauté until translucent.
Press the garlic through a garlic press or chop finely. Add to the vegetables and sprinkle salt and pepper over all.
Add the tomatoes and bay leaves.
Simmer uncovered over low heat until the sauce thickens. This takes about an hour.
Once thickened, remove the bay leaf and add more salt and pepper to taste.
This marinara sauce is great on pasta, as a pizza sauce or dip for bread sticks or Stromboli. We also like to add seasoned ground turkey or beef and also other vegetables, like grated zucchini, to make a heartier sauce.
Adapted from Giada De Laurentis‘ Marinara Sauce recipe.