This is a simple marinara sauce I usually make on a Sunday and jar it up to use over the next week or so. It's perfect for pasta and pizza! I love how simple the flavors are so as I use the sauce I can add spice, extra vegetables and meat. After cooking you can purée the sauce in a blender, food processor, or immersion blender (be careful if it's hot!), but I prefer to leave the vegetable chunks, just make sure to chop your vegetables small if you're not puréeing the sauce. This recipe makes about two large mason jars and lasts about two weeks in the refrigerator and 6 months in the freezer!
(adapted from Giada De Laurentiis recipe)
- 1/2 cup extra virgin olive oil
- 1 onion chopped
- 2 garlic cloves chopped
- 1 celery stalk chopped
- 2 carrots chopped
- 2 32 oz cans crushed tomatoes
- 6 basil leaves
- 2 dried bay leaves
- salt and pepper
1. Heat oil in a large sauce pan over medium heat.
2. Add the onions and garlic and sauté for a couple minutes until they're softened.
3. Add the celery, carrots and a couple pinches each of salt and pepper. Sauté about 5 minutes or until carrots are softened.
4. Add canned tomatoes, basil, and bay leaves. Simmer on low covered for 30 minutes and uncovered for 30 minutes until thickened stirring occasionally while uncovered. You can add water if it gets too thick or simmer longer if it looks too thin. (When I have time I cook the sauce covered for about an hour then uncovered for another hour.)
5. Once the sauce is a good consistency taste for seasoning then let it cool down. Once cool, purée the sauce or put it right into mason jars and refrigerate until you're ready to use!