1 hr 30 mins
A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant as this recipe freezes well.
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Units: US | Metric
- 6 lbs ripe Italian tomatoes
- 1 cup very finely minced onion
- 1/2 cup very finely minced celery
- 1 cup very finely minced carrot
- 1/2 cup olive oil
- 1 teaspoon sugar
- white pepper
- 2 teaspoons ground coriander or 1/2-1 teaspoon dried marjoram or 1 teaspoon dried basil or 1/4-1/2 teaspoon dried oregano (optional)
- 1 -2 teaspoon salt, to taste
- 1Drop the tomatoes into boiling water, a few at a time.
- 2Let the water return to a boil, then remove the tomatoes and drain.
- 3Peel and chop.
- 4In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
- 5Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
- 6Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
- 7Puree the sauce through the medium disc of food mill.
- 8Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
- 9Add salt to taste.
- 10If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
- 11Cool the sauce and refrigerate it.
- 12It will keep, refrigerated, for about a week, or for several months if frozen.
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Nutritional Facts for Marinara Sauce
Serving Size: 1 (3184 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 530.4
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 5.4 g
- Cholesterol 0.0 mg
- Sodium 862.0 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 13.4 g
- Sugars 29.5 g
- Protein 9.0 g