Easy Marinara Sauce
A simple and Easy Marinara Sauce made with good quality San Marzano canned tomatoes, and a medley of chopped onions, carrots and celery.
- 1/4 cup extra-virgin olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 2 medium onions peeled and diced
- 4 garlic cloves minced
- 2 28 ounces canned San Marzano whole peeled tomatoes crushed
- 1 tablespoon dry basil
- 2 springs of fresh basil intact on the branch plus an additional
- 1/2 cup shredded basil
- 1 1/2 teaspoon kosher salt
- 1/2 tsp freshly ground black pepper
Pour the olive oil in a sauce pot and stir in the chopped carrots, celery, onions and minced garlic. Add a pinch or two of salt and pepper.
Cook for about 8 minutes or just until the vegetables soften and the onions are translucent. (Taking the time to sauté the onions until they are translucent ensures a sauce full of flavor.)
Pour in the crushed tomatoes. Fill the tomato cans with 3/4 full of water, give it a good swirl to release any tomato bits resting at the bottom of the can and add this to the pot.
Stir in the dry basil and the 2 basil sprigs, salt and pepper. Turn up the heat, cover and bring your sauce up to a boil, stirring and checking frequently. Once you have an active boil, reduce the heat to low and let the sauce simmer covered for 1 hour stirring occasionally.
At this point the sauce should have thickened and reduced by a quarter. If not, simply remove the lid, turn up the heat a little and let it cook for a half hour longer. When it becomes concentrated enough, you will know it is ready. Just before serving fish out the two sprigs of basil and add in the additional 1/2 cup shredded basil. Taste the sauce and add more salt if needed.
Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 537mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1763IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg