Simple Marinara Tomato Sauce
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄2 cup extra virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 stalk celery & leaves, chopped
- 1 carrot, chopped
- 32 ounces crushed tomatoes (or 2 cans)
- 2 dried bay leaves
- 1 tablespoon unsalted butter
- sea salt, to taste
- fresh ground black pepper, to taste
directions
- In a large casserole pot or skillet, heat oil over medium heat.
- Add the chopped onion and garlic and saute until soft and translucent, or about 5 to 10 minutes.
- Add the celery and carrots and season with salt and pepper, I usually go with a large pinch of salt and a whole lot of pepper because I love black pepper, but it is up to your tastes.
- Add tomatoes and bay leaves and simmer uncovered on low heat for one hour or until thick.
- Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add the unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 of the tomato sauce to the food processor and process until smooth. Continue with the remaining 1/2 of the tomato sauce.
- Enjoy!
- If not using up all of the sauce at once, allow it to cool completely and then freeze in freezer bags. This can be kept frozen for up to 6 months.
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RECIPE SUBMITTED BY
Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries.
I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum!
I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste!
Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust