I’ve tried several marinara recipes now but I keep coming back to this one from Giada. The extra veggies give it a really nice flavor and texture. I hate how jarred sauces are super smooth…like tomato soup almost. I want to bite and chew on something in my sauce. If I wanted soup, I’d make soup! I’m weird like that, I guess. HA!
I almost always double this recipe when I make it so I have plenty for my freezer stash. When I double, I do NOT double the amount of olive oil to cook the veggies, it’s way too oily. I also add a couple other things that suit our tastes. Changes in italics!
MARINARA SAUCE (Recipe Source: Foodnetwork.com Giada DeLaurentiis)
- 1/2 cup extra-virgin olive oil
- 2 (4) small onions, finely chopped
- 2 (4) garlic cloves, finely chopped
- 2 (4) stalks celery, finely chopped
- 2 (4) carrots, peeled and finely chopped
- 1/2 (1) teaspoon sea salt
- 1/2 (1) teaspoon freshly ground black pepper
- 2 (4) (32-ounce) cans crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes (Erin likes her marinara spicy)
- 1 tablespoon fresh basil, chopped
- 2 dried bay leaves
- 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.)
**Note**: You can also put the sauce in a slow cooker and let it cook on low for however long you want! The longer the better!