I always have a few cups of this sauce in my freezer, because it can be used for dozens of quick, delicious dishes. And when you make the sauce yourself, you get to control the salt and sugar content, which equals more health to you.
Equipment used:
Cutting Board | Knife | Cast Iron Pot |
---|---|---|
Wooden Spoon | Ingredient Cups | Food Containers |
Our wood grain Shaker cabinet fronts were designed for busy, high-traffic homes like ours. Clad with durable textured thermofoils, this line is compatible with Sektion, Akurum, Godmorgon, and Besta cabinets from IKEA. It's the perfect, practical way to add the warmth of wood to all the rooms of your home.
We have teamed up with Loloi to create a line of rugs that are as affordable as they are beautiful. This collection houses a great mix of traditional and modern rugs, in cottage-y colorways, as well as vintage-inspired beauties that you’ll want to roll out in every room.
We partnered with Stuga on a line of hardwood floors — The Ingrid is really livable, and the color is very neutral. It doesn’t lean warm or cool, it’s that just right in-between. We have really loved putting it everywhere in our house. It’s the best jumping-off point for design, no matter your interior style. In addition to being beautiful, Ingrid is really durable — we have three kids, and we always have a home construction project going on. Ingrid stands up to it all.
SHop all
Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop.
Befores, afters, mood boards, plans, failures, wins. We’ve done a lot of projects, and they’re all here.
We have a long-standing relationship with DIY, and love rolling our sleeves up and making it happen.
Even when you don’t want to rip down a wall, you can make that space in your home better. Right now.
A reader recently asked me if I’m starting to fully embrace traditional style and whether we still consider our house to be a “modern Colonial” and why. It was a really great question and so timely — I had really just been thinking about my approach to this home and how my style has changed […]
We've been doing this since 2009 and we've posted a whopping 24145+ blog posts and counting. You might need a little help searching, huh?
Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!
Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations
Links
Get Around
Make yourself right at home
Portfolio
Design
Casual Friday
Projects
Lifestyle
Gift Guides
All Posts
Shop
RivrLinks
Links
Get Around
Make yourself right at home
Portfolio
Design
Casual Friday
Projects
Lifestyle
Gift Guides
All Posts
Shop
RivrLinks
Love this sauce thank you for the recipe! What guten free options do you typically pair this sauce with?
We do zucchini noodles, spaghetti squash, shiritake noodles (not my favorite), regular GF noodles, and even on top of omelettes.
Wohoooooooooooooo, it’s vegan!!!!!
I’ve never made my own marinara; this makes it seem so easy! I’m confused about the carrot, though. I wouldn’t think it would break down enough in 30 minutes to just stir in. Do you just leave it in chunks? Thanks!
Sorry, left that part out. You just remove it and discard it (or cut it up and eat it alongside whatever you’re having). It’s just to help with some sweetness and cut the acidity.
Hi, Chris! What do you do with the three large carrot pieces after the sauce has simmered? Remove or blend them in?
Sorry if I’m missing this somewhere in the recipe!
I’ll fix the recipe but I left that part out by mistake. You just remove and discard/eat it. :)
I’ve seen marinara with carrots but never orange zest and juice. What does it add? I’m more likely to add red wine. Since you don’t use alcohol, is this replacing that?
It’s not a replacement for anything – orange and tomato love each other!
How funny, just this weekend I made (for the first time) my own marinara. My husband and I were continually underwhelmed by store-bought, and I was tired of spending up to $8/jar for “it’s OK” sauce. I grabbed a bunch of different tomatoes from Trader Joe’s, an onion, 8 cloves of garlic. Chopped it all up (except the garlic cloves), laid on a sheet pan lined with parchment paper, doused with olive oil/S&P. I roasted in the oven, used the broiler for a few mins to get some color on the top, then removed/cooled. Next day I threw them in the food processor, juices and all, added a little red wine vinegar and sugar, and BAM! Deliciousness. Even my husband was impressed.
Sounds delicious!
Orange zest and juice. Interesting! Okay. I’ll do it! Thanks Chris.