I just got back from Italy and one of my favorite things to do there is EAT! The food of Italy is based on simple, fresh flavors and this Simple Marinara Sauce reminds me of being in Italy and letting those classic ingredients shine!
Typically when I cook I want strong, bold flavors. This sauce is a little different for me because it is a simple sauce that lets the flavor of the tomato shine.
The sauce definitely tastes better the longer you let it cook, so I try to let it cook for at least an hour. This is also one of my “you can freeze it!” recipes. I will make a large batch on the weekends, portion it into mason jars, and freeze the sauce. It lets me have an amazing dinner just minutes away on those nights when letting a sauce simmer will just not cut it!
I like to freeze a lot of things, and it has gotten to the point where I am “known” for it. I get teased a little for my “you can freeze it!” slogan but I DON’T CARE because it is TRUE! 🙂
This Simple Marinara Sauce is also a great kid-friendly sauce because you can hide all of the vegetables! Just throw the finished sauce into a blender, or use an immersion blender, and puree until the vegetable chunks are gone. Sneaky, sneaky 😉
I love adding in some fresh basil near the end for a little brightness, but if I do not have any laying around I just skip it. The sauce is still amazing without it! Find the recipe for how to make this AMAZING Zucchini Parmesan here!
Slightly adapted from this recipe.
Ingredients
- 2 Tablespoons olive oil
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 medium carrot diced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces crushed tomatoes (one larger can, variation in size is okay)
- 1/2 cup water
- fresh basil (optional)
Instructions
- In a medium sauce pan, heat the oil over medium heat.
- Add the onion and saute until translucent, approximately 3-5 minutes.
- Add the garlic, celery, and carrots. Also add the bay leaves, dried oregano, salt, and pepper. Cook until fragrant, approximately 1 minute.
- Add in the tomatoes and water. Bring to a simmer and then reduce heat to low.
- Simmer for at least 15 minutes, ideally one hour for the flavors to develop. For a smooth sauce (or to hide the veggies), puree in a blender.
I love how Italians cook opposite of us Americans. We want each bite to be profound and almost in your face, and they seem to like the subtly of it all. Really makes you appreciate the details in a dish and this sauce seems like it’s full of that <3
We love this sauce too..so fresh and colourful ..lovely pictures 🙂
This looks like a go-to recipe! I’m all about freezing in batches too! Since my daughter left for college and it’s just the two of us, it just makes sense to freeze things like sauces, soups and stews into 2-person portions!
A classic recipe which everyone need to master!
Great recipe to have on hand! Thanks for sharing!
Yummy! 🙂
Great pictures. I do love recipes I can make in bulk and then freeze up! I have one question about the mason jars – how does defrosting work?
Hi Ann Marie!
There are a few ways you can defrost them. Ideally you would want to pull out the mason jar and defrost it in the refrigerator, but that requires advanced planning! You can set it out on the counter for faster defrosting, just watch it so that it does not get too warm. What they do in restaurants is run cold water continuously over the frozen product.
I have been successful microwaving it in the past (with the lid removed because it is metal) for a minute at a time, and then stirring before heating again, however the change in temperature sometimes causes it to break. This has only happened to me once, but it is a possibility.
So lots of options depending on what works best for you!
Such a staple recipe for any Italian cook. Looks delicious!