Marinara Sauce
Ingredients
1/4 cup olive oil | ||
2 cups onions, chopped | ||
1 cup carrots, chopped | ||
1 cup celery, chopped | ||
2 cloves garlic, peeled | ||
2 (28oz) cans plumb tomatoes or 4 lbs fresh tomatoes | ||
28oz tomato puree | ||
3 tsp kosher salt, divided | ||
1 tsp black pepper, divided | ||
4 tbs butter | ||
1 tsp oregano | ||
6 leaves fresh basil, chopped | ||
pinch of thyme | ||
pinch rosemary |
Directions:
- Heat the oil in a large, heavy bottomed skillet or dutch oven.
- Add the onions, carrots, celery and garlic and cook, stirring occasionally until tender.
- Cut the tomatoes into pieces and add the tomatoes and liquid, tomato puree, 1 and 1/2 tsp salt, and 1/2 tsp black pepper.
- Add the basil leaves
- Simmer for 15 minutes.
- Put the mixture through a wire mesh sieve or food mill to remove as much of the solids as possible.
- Return the mixture to the pot and re- season with salt and pepper.
- Add the butter, oregano, thyme and rosemary.
- Stir to combine the taste for seasoning. Add more salt and pepper if necessary.
- Simmer partially covered for 45 minutes.
- This sauce freezes very well.
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