Marinara sauce

My basic marinara sauce recipe is a hybrid of Giada and my own recipes.

Over medium heat, I sweat 2 roughly chopped onions and 2 peeled and chopped carrots in a bit of olive oil with some kosher salt. Let them go 12-15 minutes until softened. Meanwhile, squeeze out the seeds from 2 28 oz. cans of peeled whole tomatoes.

Add about 4 cloves of roughly chopped garlic to the onions/carrots. Cook for one minute. Toss in some freshly ground black pepper, red pepper flakes, 2 bay leaves, and any other seasonings (oregano, basil, etc.). If available, add a hefty splash of red wine and cook for one minute. Add whole tomatoes, plus half of a 28 oz. can of diced tomatoes. Simmer gently for 20-30 minutes, or as long as you want to babysit it. Remove the bay leaves and carefully puree the tomato mixture.* Add the remaining half-can of diced tomatoes.

Keep the sauce over low heat and taste it. Too acidic? add a pat of butter and a scattering of sugar. Too blah? Add another splash of wine. This is definitely a recipe that can easily be affected by its ingredients and their whims, so change it as your taste demands!




*I use an immersion blender, but you can use a food processor or blender, taking care NOT to fill it more than halfway, or else the tops will blow off