I haven't found a better Marinara recipe. It's even good right off of the spoon...tomato soup, sure, why not :) I prefer it smooth so I use an immersion blender to get the chunks out. Pureeing the sauce makes it a cool red-orange color which I really like. This is another recipe that I always at least double. When I double it I don't double the oil part, I stick with the 1/4 cup of extra-virgin olive oil.
Marinara Sauce
Giada De Laurentiis
4 servings as a first course
Prep: 10 min
Cook: 1 hr 20 min
Ingredients
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
1. 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.)
Giada De Laurentiis
4 servings as a first course
Prep: 10 min
Cook: 1 hr 20 min
Ingredients
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
1. 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.)
