This marinara sauce has the best flavor with so little effort. 😀 I starting making this sauce a couple years ago, and it really is my favorite sort of tomato sauce. It’s thick, chunky and holds up well in all sorts of applications! Especially awesome with fried polenta.
While it takes a while of simmering, it’s worth it. And hell, it’s not like you need to stand there the whole time. Do it one your day off and you’ll have it for the rest of the week. I’ve never frozen it, but I bet that would work well too!
- 14 oz can tomato sauce
- 14 oz can diced tomatoes
- one onion, diced finely
- one carrot, diced finely
- one stalk of celery, diced finely
- 3-4 cloves of garlic, minced
- 1 tablespoon capers, chopped (optional, but gives great flavor!)
- 1/2 tablespoon Italian seasoning
- 1/2 tablespoon oregano
- small pinch of dried dill
- 1 tablespoon tomato paste
- fresh basil, shredded (optional)
- salt and pepper to taste
Saute the veggies in a hot pan with a glug of olive oil and a pinch of salt until they start to get soft. Then add in the tomato paste, oregano, and Italian seasoning. If you like it hot, add a little crushed red pepper now! Stir this around and let it cook until it gets super fragrant – the tomato paste needs to brown just a little!
Now add in your two cans of tomatoes, along with a half can worth of water. Mix well and scrape the bottom! Bring this up to a low simmer and let it hang out topless (hahah!), or with a lid on but slightly cracked.
You’re going to want to simmer it at least an hour if you can! Just stir it every now and check to see how thick it is. Check the seasonings about half way through.
Once it’s simmered for a while and/or reached the thickness you want, turn off the heat. You can shred some basil and throw it in once the heat is off if you’re feeling fancy. 😀