I’ve been on the lookout for a homemade Marinara recipe for a really long time. I’ve been slowly trying to incorporate more homemade pantry staples (although this recipe uses canned crushed tomatoes… you win some, you lose some, right?) and I’ve finally found a red sauce that I can call the sauce. This recipe is very easy to whip up, and it is wonderful used as a dip (a recipe for focaccia, where I use this sauce as a dip, is coming very soon), as a pasta sauce, and even as a base for pizza. Another great thing about this marinara sauce is that it freezes wonderfully! I made a large batch and froze individual jars of sauce for later use. Whenever I needed some, I simply left it out of the counter for a few hours, and voilà! Marinara at your service 😋
- 1 tablespoon olive oil
- ½ small onion, diced
- 2 cloves garlic, diced
- 1 carrot, peeled and diced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 28 ounce can crushed tomatoes
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- 1 dried bay leaf
- 1 tablespoon butter
- 1 ½ teaspoons brown sugar
Heat oil in a large vessel over medium heat until hot and rippling. Add onions and garlic, and cook, stirring frequently, until translucent, about 3 to 5 minutes. Add carrots, salt, and pepper, and cook until the vegetables are slightly tender, about 5 minutes.
Add crushed tomatoes, basil, oregano, and bay leaf, cover, and reduce heat to low. Simmer for one hour, stirring occasionally, until thickened and the vegetables are completely tender.
Stir in butter and brown sugar. Season with additional salt and pepper if needed. Remove and discard bay leaf. Using an immersion blender or food processor, blend the sauce until smooth.