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.
3/4tsp.minced garlic from a jaror about 3-4 cloves fresh garlic minced
1Carrotpeeled and diced
1ribcelerydiced
1bay leaf
1/2tsp.dried oregano
1/2tsp.dried basil
1/2tsp.fennel seed
1/4tsp.crushed red pepper
1/4tsp.saltor to taste
1/4tsp.ground black pepperor to taste
1/2tsp.granulated sugar
56oz. cancrushed tomatoes in pureetwo (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.