Marinara Sauce

This marinara takes a little while to make, but it’s not difficult and is a great go-to tomato sauce for all of your favorite dishes. Extra sauce can be frozen for up to 3 months.

Marinara Sauce

Credit: Everyday Italian by Giada De Laurentiis

Ingredients:

1/2 cup extra virgin olive oil

2 small onions, 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-ounce) cans crushed tomatoes

2 dried bay leaves

Directions:

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. )