Marinara Sauce


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


  • 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.




20 min


1 hr 5 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level