Description
This homemade Marinara sauce is my absolute favorite. It’s healthy, easy to make using pantry ingredients, and it tastes a million times better than store-bought. You’ll love this classic Italian Marinara.
Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 celery rib, finely diced
- 1 small carrot, peeled and finely diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- A pinch of red pepper flakes (optional)
- 1 28-ounce can whole peeled tomatoes, crushed by hand or with an immersion blender (I like San Marzano tomatoes)
- 1 dried bay leaf
- 2 teaspoons balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tablespoon butter (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrot and sauté until the onions are translucent and the vegetables are soft, about 7 to 10 minutes.
- Add the garlic, dried oregano, salt, and a pinch of red pepper flakes if using, and let cook for 1 minute until fragrant.
- Stir in the tomatoes and their juices, the bay leaf, and balsamic vinegar. Let the sauce simmer uncovered over low heat for 20 to 30 minutes, stirring occasionally. The sauce should thicken and reduce in volume slightly.
- Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the sauce. If you don’t have an immersion blender, you can transfer the sauce to a traditional blender in batches and puree until smooth. If you prefer a chunkier texture, then don’t puree the sauce.
- Stir in the chopped fresh basil and butter. Serve with your favorite pasta or Italian recipe. Enjoy!
Notes
- Make it vegan: Leave out the butter.
- Fresh basil subsitute: Add 1 teaspoon of dried basil when you add the other spices in Step 2.
- Nutrition estimate is a rough calculation based on 4 servings.
- Add red wine to this sauce: After letting the garlic cook for 1 minute in Step 2, add 1/2 cup of red wine and scrap up any brown bits on the bottom of the pan. Let cook until most of the wine has evaportated, about 3 to 4 minutes. Then proceed to Step 3 by adding the tomatoes and their juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 259g
- Calories: 124
- Sugar: 6.97g
- Sodium: 620mg
- Fat: 8.79g
- Saturated Fat: 2.62g
- Unsaturated Fat: 1.83g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4.8g
- Protein: 2.17g
- Cholesterol: 10mg