May 29, 2012

Marinara Sauce

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Treat yourself to a traditional Italian homemade marinara sauce! I adapted this recipe from Everyday Pasta by Giada De Laurentiis. The sauce is slightly chunky but if you prefer a smoother consistency, simply puree with an immersion blender at the end of cooking. It's wonderful because you can make this recipe a day ahead, cover, refrigerate, then rewarm over medium heat when it's dinner time. It also freezes well for up to 3 months, but be sure it cools completely before putting in the freezer.

And when you make marinara sauce you need garlic bread on the side for dunking, right? Truly a match made in heaven!

Vegan, gluten-free

Two 28 oz. cans crushed tomatoes
1/2 cup olive oil
2 small onions
4-5 garlic cloves
2 celery stalks
2 small carrots
1 tsp. dried basil
1 tsp. dried oregano
2 dried bay leaves
1/2 tsp. each salt and pepper

Variations: add crushed red pepper if you like a kick, fresh basil or parsley for topping

Prepare vegetables: finely chop onion, garlic, celery, and carrots. (Time saver tip: pulse in a food processor.)
In a large pot, heat oil over med-high heat. Saute onions and garlic about 10 minutes.
Add celery, carrots, and salt/pepper.
Saute another 10 minutes, or until vegetables are soft.
Add tomatoes, basil, oregano, and bay leaves. Simmer uncovered over low heat until sauce thickens, about 1 hour.
Remove and discard bay leaves. Season with more salt/pepper to taste if necessary.


  1. Wow, I love marinara sauce so much that sometimes I just eat it on its own! I will definitely have to try this recipe. I love your first photo. : )

    1. Oh I hear ya!! I completely lacked self control and ate this by the spoonful as it simmered away on the stove ;) Hope you get a chance to try it!

  2. mmm.... I can smell it already! I love this sauce so simple and your presentation is very good too.

  3. I love chunky marinara so would have to leave this as is .... Yum :-)


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