Marinara Sauce
- PREP 10min
- COOK 35min
- TOTAL 45min
I use canned whole tomatoes in this marinara sauce recipe, but you can use fresh. See the tips section below the recipe if you want to use fresh tomatoes. I’m pretty generous with the basil for this sauce. Add as much or as little as you like!
You Will Need
¼ cup extra-virgin olive oil (60 ml)
3 cloves garlic, thinly sliced
Half a medium onion, finely chopped, about 1 cup
1 medium carrot, peeled and grated, about ½ cup
2 (28-ounce) cans of whole peeled tomatoes, see tips for fresh
1 bay leaf
20 fresh basil leaves, roughly chopped
Salt and fresh ground black pepper
Directions
1Cook veggies: Heat olive oil in a large pot over medium-low heat. Add onions and garlic, and cook and stir occasionally until softened but not browned, 5 to 8 minutes. Stir in the grated carrots and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the carrots soften.
2Prepare the tomatoes: While the vegetables cook, open the cans of tomatoes and pour them and their juices into a large bowl. Use your hands or a potato masher to crush the tomatoes. I leave it a little chunky.
3Finish the sauce: Add the crushed tomatoes, their juices, and the bay leaf to the pot. Stir the sauce and bring it to a boil. Then, reduce the heat to a gentle simmer and cook uncovered, stirring occasionally, for 20 to 30 minutes.
4Season with salt and pepper to taste. Remove and discard the bay leaf, then stir in the chopped basil. If the sauce seems too acidic, add a pinch of sugar to balance the flavors.
Adam and Joanne's Tips
- Storing: Keep in an airtight container and refrigerate for up to 1 week, or freeze for up to 6 months.
- Fresh tomatoes: Use 4 pounds (1.8kg) of fresh tomatoes. Peel them for a smoother sauce. Cut an “X” at the bottom of each tomato, then add it to boiling water for about 1 minute. Then plunge into icy water. The peel should come off easily.
- The nutrition facts provided below are estimates. We assumed ½ teaspoon of salt.