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.
Classic Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4-5 cloves garlic smashed, peeled
- 1 bay leaf
- 3 sprigs thyme
- 3 sprigs oregano
- 1 medium orange zested and juiced
- 2 28oz cans diced tomatoes
- 1 large carrot peeled, cut into 3 large pieces
- salt tt
- black pepper tt
- 1 pinch nutmeg optional, fresh ground if possible
- Heat a large pot over medium heat. Add the olive oil, reduce the heat to medium low and sweat the onions and garlic until translucent.
- Add the bay leaf, thyme and oregano and stir around. Allow to sweat for 3-5 minutes, stirring frequently.
- Add 2 tsp orange zest and the juice of the orange (it needs to be fresh squeezed - concentrate will be too acidic). Stir around.
- Add the tomatoes and stir together. Season with salt, pepper, and nutmeg. Add the pieces of carrot, stir together and simmer for 30 minutes. Be sure to stir it every 5-8 minutes to prevent scorching. If sauce becomes too thick, add chicken stock or bone broth.
- Use the sauce immediately or store in the freezer for up to one month.
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|Wooden Spoon||Ingredient Cups||Food Containers|