Marinara Sauce
This classic marinara sauce recipe creates a rich, flavorful tomato base perfect for pasta or other Italian dishes. It starts with a slow-sautéed aromatic vegetable sofrito, simmered for an hour with crushed tomatoes and bay leaves, resulting in a deeply satisfying and versatile sauce. Easy to prepare and can be made ahead.
Equipment
- 1 Large Casserole Pot Or a Dutch oven, for simmering sauce
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon Or heat-proof spatula, for sautéing and stirring
- 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
The success of this marinara hinges on building a deep flavor base with the sofrito. Sautéing the onions, garlic, celery, and carrots slowly until truly soft and caramelized, not just translucent, is crucial for sweetness and depth. Use high-quality crushed tomatoes; San Marzano are ideal. Simmering uncovered allows the sauce to reduce and thicken naturally, concentrating flavors. For an elevated profile, consider adding a splash of dry red wine after sautéing the vegetables, allowing it to reduce before adding tomatoes. A pinch of sugar can balance the acidity of tomatoes, and a Parmesan rind added during simmering can infuse umami, removed before serving. Always taste and adjust seasoning at the end, as tomato acidity can vary.