Basic Marinara Sauce
Submitted by Isa
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| prep time: 10 minutes | cooking time: 1 hour 5 minutes | makes 1 quart |
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| This is my attempt to recreate the red sauce you get at many Italian restaurants in my hometown Brooklyn, using ingredients that are pantry staples. You can substitute the dry herbs for fresh, but triple the amount. The secret ingredient, a bistro chef once told me, is the carrots. |
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Equipment:
Blender or food processor
Ingredients
2 28 oz cans whole peeled tomatoes
3 teaspoons olive oil
3 medium carrots, peeled and thinly sliced (should be about 1 1/4 cups sliced)
4 large cloves garlic, roughly chopped
3/4 teaspoon dried thyme
1/4 teaspoon dried marjoram or oregano
1/4 teaspoon salt
2 bay leaves
Directions
1- Heat 2 teaspoons olive oil in a medium sauce pan (with a lid) over med heat, add carrots, cover and cook about 10 minutes, stirring occasionally.
2- Add 1 more teaspoon oil, saute gralic until fragrant, about 1 minute. Add spices and salt saute one more minute.
3- Add tomatoes, mash with fork or potato masher, till tomatoes are broken up. Add bay leaves. Let simmer 45 minutes uncovered. Remove from heat and let cool, just so that it's not steaming very much. Remove bay leaves.
4- Puree in blender. Add back to pot, heat over low heat 15 more minutes. |
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Reviews (add your own)
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| Vive wrote on Friday October 31st, 2003 10:02 AM |
 three and a half soybeans |
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Wow! I'm still eating my spaghetti and tofu balls and loving this sauce. It has an amazing red-orange color and the spices are just right. I feel like such a prfessional chef, my sauce is never quite right. When I first saw how sparce the herbs were I was tempted to add more, but it is just perfect the way it is. I think I will add some olives to it and have it again tomorrow! |
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| Joyce wrote on Saturday November 01st, 2003 08:32 PM |
three and a half soybeans |
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I'm not vegan or even vegetarian, but I chose the recipe from this site because I really like the design and just wanted to check it out, and most red sauces are vegan anyway. Well, this recipe was fabulous! A definite keeper. I wouldn't change a thing! |
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| Giorgio wrote on Friday September 10th, 2004 09:05 PM |
 two and a half soybeans |
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I think this is a tasty sauce, but I am from Italy... There is no carrot OR marojam in true marinara sauce.
Also, with the garlic chopped, puree in a lender BEFORE adding to the sauce. Adds a much more agressive taste.
Giorgio |
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| chris wrote on Tuesday October 05th, 2004 03:06 PM |
 four soybeans |
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I really like this recipe too. I add fresh grated parmesean cheese and fresh basil to pot before blending. I think that is what makes it taste spectacular! |
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| Steve Ohanlon wrote on Sunday December 05th, 2004 07:34 PM |
four soybeans |
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Hey! this is great sauce for when you have a guest over, because after you eat you can smear the leftover sauce all over your lover and yourself! Makes for a great way to lose your virginity while trying a great sauce!
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| Kerri wrote on Tuesday November 07th, 2006 07:52 PM |
four soybeans |
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I was a little afraid of the carrots, but this turned out wonderful. I used this sauce for tofu parmesean (with soy cheese of course). I am so happy with this recipe that I just might marry it. |
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| Maddy wrote on Monday December 11th, 2006 06:15 PM |
four soybeans |
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Mmmm, tasty! I added some crushed red pepper flakes, tempeh sausage thingies, and a teeny bit of sugar. My two year old brother went crazy and ate three (relatively munchkin-ish) bowls. I'll definitely make this one again. |
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| rockstar wrote on Friday April 20th, 2007 08:29 PM |
four soybeans |
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My grandmother is Italian and she uses both carrots AND celery in her sauce. The combination of carrots, celery and onion is used as a pot starter so often in Italy they have a word for it: "sofrito". So, to contradict the Italian reviewer, carrots are 100% authentic. I don't know who would say there is no carrot in an Italian sauce, but it's probably someone who ate a lot of sauce but never got in the kitchen and made it themselves. :) Or maybe they're not from Tuscany, like my nonna. |
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