Marinara Sauce
This recipe yields a classic, easy-to-make marinara sauce, perfect as a versatile base for various Italian dishes. It involves sautéing a soffritto of onions, garlic, celery, and carrots, then simmering with crushed tomatoes and bay leaves until rich and thickened. Ideal for pasta, pizza, or as a dipping sauce, this homemade version offers superior flavor to store-bought alternatives.
Equipment
- 1 Large Casserole Pot
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon Or heat-resistant spatula
- 1 Measuring Spoons
Ingredients
Main
- 1/2 cup extra-virgin olive oil
- 2 small onions finely chopped
- 2 garlic cloves finely chopped
- 2 stalks celery finely chopped
- 2 carrots peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 32-ounce cans crushed tomatoes
- 2 dried bay leaves
Instructions
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Notes
For a deeper flavor profile, consider gently caramelizing the onions and carrots a bit more, almost to a golden-brown, before adding the tomatoes; this Maillard reaction adds complexity. The long, slow simmer is crucial for developing the sauce's body and melding flavors, so resist the urge to rush it. To balance acidity from the tomatoes, a small pinch of sugar can be added during simmering, though often not necessary with good quality crushed tomatoes. For an extra layer of freshness, stir in fresh basil leaves, torn or chiffonaded, just before serving, not during simmering, to preserve their vibrant aroma and color. Ensure all vegetables are finely chopped for a smoother, more integrated sauce texture without needing to blend.