Easy Marinara Sauce

Teresa Ambra

This amazing marinara sauce is great to serve with garlic bread, on homemade pizza or with your favorite pasta. It's quick, easy, delicious and gluten free.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Sauces

Cuisine Italian

Servings

Calories 87 kcal

Equipment

1 Dutch oven with lid
1 vegetable peeler
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 wooden spoon

Ingredients

2 tbsp. olive oil
1 large onion diced
3/4 tsp. minced garlic from a jar or about 3-4 cloves fresh garlic minced
1 Carrot peeled and diced
1 rib celery diced
1 bay leaf
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. fennel seed
1/4 tsp. crushed red pepper
1/4 tsp. salt or to taste
1/4 tsp. ground black pepper or to taste
1/2 tsp. granulated sugar
56 oz. can crushed tomatoes in puree two (28-ounce cans)

Instructions

In a large Dutch oven over medium to medium-high heat add olive oil and heat through.
Add onion and garlic and sauté about 3-5 minutes or until onion is translucent.
Add carrots and celery and continue sautéing until veggies are tender, about 10 minutes.
Add remaining ingredients and simmer, uncovered, for about 30 minutes.
Remove bay leaf.
Check seasoning.
Add additional salt, pepper or seasonings, as desired.
Yield: about 4 cups marinara sauce.
Serve with French bread, garlic sticks, pasta or as a base for pizza.

Notes

NOTE: The Pioneer Woman adds three tablespoons tomato paste to her recipe to provide a richer flavor, but I found this recipe was sufficient with amped up seasonings.

Recipe adapted from Two Peas and Their Pod.

[nutrition-label]

Nutrition

Calories: 87kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 271mgPotassium: 517mgFiber: 4gSugar: 1gVitamin A: 2350IUVitamin C: 20.6mgCalcium: 70mgIron: 2.2mg

Keyword gluten free, main dish, spaghetti sauce, tomatoes

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