• Servings 2 1/2 quarts
  • Prep 20 min
  • Cook 65 min
  • Course
  • Cuisine
  • Skill Level

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) ┬ácans 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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