My husband came up with this recipe, it's based on Giada's Marinara sauce but it's chunkier and simpler;)
Kaleb usually makes it for me on Sundays (isn't he the best?) and we keep it in the fridge to use on pasta, pizza dough and anything else I want throughout the week. It's also very healthy!
Ingredients:
10 cloves of garlic chopped finely
3 tablespoons of olive oil
1 onion chopped finely
2 carrots chopped finely
2 celery sticks chopped finely
Add other vegetables if you want to sneak them in (my husband likes adding Zucchini)
1 32 ounce can of crushed tomatoes (the Giada recipe calls for 2 cans, but we like it thicker)
1 bay leaf
Salt and Pepper to taste
1. Heat pan on medium heat add oil, add onion and garlic, cook until they are translucent.
2. Add carrots and celery and cook until carrots are soft and the celery is translucent for about 10-15 minutes, stirring occasionally.
3. Add the can of crushed tomatoes and the bay leaf. Mix all the ingredients together and turn heat to low. Let simmer for a minimum of 20 minutes (the longer the better). Add salt and pepper to taste.
If you like spicy food you can also add some red pepper flakes while it is simmering, this will give it a nice kick!
Refrigerate for up to 7 days, you can also freeze to use later.
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| we use the Marinara with our favorite pizza crust-recipe coming soon! |
