Simple Marinara Sauce Recipe

🧂 Ingredients

• ¼ cup high quality extra virgin olive oil
• ½ small onion, diced

  (about ⅔ cup)
• 1 carrot, diced

  (about ½ cup)
• 1 large garlic clove, minced
• 28 oz can crushed tomatoes
• 1 bay leaf
• 3 fresh basil leaves
• Salt to taste

  (I used ½ tsp)
• Pinch of sugar if needed

Instructions

• 1 Place the olive oil, onions, and garlic in a deep pot with a pinch of salt. Now,
  turn the heat on to medium high and cook until the onions are translucent, which
  takes about 2-3 minutes. By starting out with a cold pot you are able to infuse
  the oil with the flavor through sweating rather than burning the garlic and
  onions by using too high of a heat.
• 2 Next, add the carrots with another pinch of salt. Then cook for 3-5 minutes more
  until the carrots are soft.
• 3 Add the crushed tomatoes, bay leaf, and basil leaves to the pot. Then simmer
  with the lid cracked for about 45 minutes to an hour until the sauce thickens up
  a bit.
• 4 Next, remove the bay leaf and place the sauce into the bowl of a food processor
  or blender. Then pulse the sauce until you reach your desired consistency. I
  like it to be a tad bit chunky in texture. But this is completely up to you.
• 5 Now, put the sauce back into the pot. If the sauce is still too thin simmer for
  a few more minutes with the lid off.
• 6 Finally, taste the sauce. If it is too acidic add a pinch of sugar and if it is
  too bland add more salt. Add the salt a little at a time. You want the salt to
  bring out the flavors, but not take over. If you do add too much salt just add a
  little more tomato product and/or olive oil.
• 7 This recipe makes about 24oz of sauce, which is enough for a pound of pasta.
  Leftover sauce can be stored in the fridge for up to a week or in the freezer
  for up to 3 months when stored in an airtight container.

Nutrition Info