Cook Time:
30 mins
Prep Time:
5 mins
Servings:
4
Chef notes
This basic marinara is one of my favorite ways to utilize the tomatoes from my garden. You can't go wrong with red sauce. Here's how to stir up a pot of marinara — and tweak it, too. For great results, finish cooking pasta in the sauce, adding a little pasta water.
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 medium stalk celery, finely chopped (1/2 cup)
- 1 medium carrot, finely chopped (1/2 cup)
- salt and pepper
- 1 (28-ounce) can whole peeled tomatoes, pureed
Preparation
1.In a large saucepan, heat oil and garlic over medium until fragrant.
2.Add onion, celery and carrots, and cook, stirring occasionally, until onion is very soft, 15 minutes.
3.Season with salt and pepper.
4.Add tomatoes and bring to a boil.
5.Reduce to a rapid simmer and cook until slightly thickened, 10 minutes.
6.Season with salt and pepper.
7.Serve with 3/4 pound cooked pasta.
