Simple and Delicious Marinara Sauce
Periodically I like to whip up this simple and delicious sauce. The recipe makes a bloody ton of this tasty, vegetarian sauce which is great on its own and can serve as the basis for a variety of pasta sauces and other recipes. Although it has to simmer for about an hour, this sauce is a great time saver for us busy, working people because it can be divided up and used for so many other dinners. I use about 3 cups for dinner that night and then divide the remainder into 3 and 4 cup portions destined for the freezer for future recipes. Master this recipe and a world of new doors will be opened to you! (I promise to include twists on this basic recipe in future blogs that mean fast and cheap dinners for family and buddies.)
I usually chop all my carrots, onions, garlic, and canned tomatoes in the food processor. If you don't have a food processor, just chop ingredients up to a fine mince with a sharp knife and try to buy crushed canned tomatoes.
- 3 28 oz. cans diced tomatoes, finely chopped up in food processor
- 3-4 cloves garlic, minced
- 1 large yellow onion, peeled and finely minced
- 2 carrots, peeled and minced
- 1/4 c. extra virgin olive oil
- 2 tsp. sugar
- 1 Tbsp. fresh thyme, minced
- salt and fresh ground pepper
Heat olive oil in large pot or Dutch oven over medium heat. Add minced onions and cook over heat, stirring often, until softened (but not browned), stirring occasionally, about 5-7 minutes. Add garlic and carrots. Cook until softened, stirring occasionally, about 5 minutes. Add tomatoes, sugar, and thyme, bring to a boil. Reduce heat to low, cover partially, and simmer for about an hour (maybe a bit longer), stirring occasionally, until sauce thickens slightly. Remove from heat and season to taste with salt and pepper. Serve about 3 cups of finished sauce over 16 oz. of your favorite pasta or divide up and save for future deliciousness.