Basic Marinara Sauce

© 2011 Wil Mowrey. All Rights Reserved. 


Nothing compares to making your own marinara. I started making my own because most store-bought sauces contain added sugar which is unnecessary because there is already natural sugars in the vegetables. Marinara is also one of the most versatile sauces; use it for pizza, toss it with pasta or use it to make Eggplant Parmigiano or lasagna. Make it your own; add olives, mushrooms or a pinch of red pepper flakes for a little bit of heat.

Makes about 8 cups (2 quarts)

Ingredients:
1/3 cup good olive oil
3 small yellow onions, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
2 28 oz. cans of diced tomatoes plus 1 14 oz. can
20 sprigs of fresh thyme tied together with string
2 bay leaves
kosher salt
fresh ground black pepper

Instructions:

1. In large sauce pan heat oil over medium heat. Add the onions, celery and carrots with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Sauté until the vegetables are soft, about 10 minutes. Add the garlic and sauté for 1 minute.
    
2. Add the tomatoes, bay leaves and thyme. Simmer uncovered over low heat for about 1 hour, or until the sauce has thickened and slightly reduced. Remove bay leaves and the bunch of thyme. Correct seasoning with salt and pepper.

At this point you can leave the sauce as is, or you may puree with a food processor or a handheld immersion blender to desired consistency. If you are going to toss the sauce with pasta I recommend leaving the sauce as is, but if you use it for pizza or lasagna I would puree to make a more smooth sauce.