Wednesday, February 2, 2011

Great Basic Marinara Sauce

After a weekend out-of-town, followed by a bad chest cold, I am back at it. I'm in catch-up mode now, behind on everything. Excited though to share today's recipe with you!

This is a great marinara sauce that is so versatile! It can be made ahead and frozen. You can use this as is for a simple vegetarian pasta with some fresh cheese sprinkled on top. Really though, the possibilities are endless. This recipe may be incorporated into many dishes, including but not limited to; pizza, lasagna, meat spaghetti, eggplant parmesan and as a dipping sauce for various appetizers.

Tomorrow I will be posting an appetizer I will be making for Super Bowl Sunday. The recipe will include this marinara, as the dipping sauce. In the coming weeks, I will be sharing other recipes that will include this hearty, robust sauce.

Saute onions and garlic in olive oil until translucent. Add the celery, carrots, salt and pepper until tender.

Add crushed tomatoes and bay leaves. Simmer for 1 hour.

Consider freezing half and using the other half for whatever dish you would like.

Marinara Sauce

  • 1/2 cup extra-virgin olive oil
  • 2 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 (32-oz) cans crushed tomatoes
  • 2 dried bay leaves

In a large 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 each of 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 leaves. 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.)

Yield: About 2 quarts (8 cups); 1 quart will serve 4 over pasta as a first course.

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