Our Favorite Marinara Sauce
- PREP 10min
- COOK 35min
- TOTAL 45min
I use canned whole tomatoes to make this homemade marinara sauce, but you can use fresh. See the tips section below the recipe if you want to use fresh tomatoes. I’m pretty generous with the basil for this sauce. Add as much or as little as you like!
You Will Need
1/4 cup (60ml) extra-virgin olive oil
3 cloves garlic, thinly sliced
Half a medium onion, finely chopped (1 cup)
1 medium carrot, peeled and grated (1/2 cup)
2 (28oz) cans of whole peeled tomatoes, see tips for fresh
1 bay leaf
20 fresh basil leaves, roughly chopped
Salt and fresh ground black pepper
Directions
Heat olive oil in a large pot over medium-low heat. Add onions and garlic, cooking and stirring occasionally until softened but not browned, 5 to 8 minutes.
Stir in the grated carrots and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the carrots soften.
While the vegetables cook, open the cans of tomatoes and pour them and their juices into a large bowl. Use your hands or a potato masher to crush the tomatoes. I leave it a little chunky.
Add the crushed tomatoes, their juices, and the bay leaf to the pot. Stir the sauce and bring it to a boil. Then, reduce the heat to a gentle simmer and cook uncovered, stirring occasionally, for 20 to 30 minutes.
Season with salt and pepper to taste. (If the sauce seems too acidic, add a pinch of sugar to balance the flavors.)
Remove and discard the bay leaf, then stir in the chopped basil.
The sauce is ready to use immediately, or you can refrigerate it for up to 1 week or freeze it for up to 6 months.
Adam and Joanne's Tips
- Fresh tomatoes: Use 4 pounds (1.8kg) of fresh tomatoes. Peel them for a smoother sauce. Cut an “X” at the bottom of each tomato, then add it to boiling water for about 1 minute. Then plunge into icy water. The peel should come off easily.
- The nutrition facts provided below are estimates. We assumed 1/2 teaspoon of salt.