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.
A simple tomato sauce that can be used for dozens of things. Store in lidded containers in the freezer and heat it up as needed. Or just eat it all at once for large gatherings - either way it's super tasty.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 8
Ingredients
2tbspolive oil
1mediumyellow oniondiced
4-5clovesgarlicsmashed, peeled
1bay leaf
3sprigsthyme
3sprigsoregano
1mediumorangezested and juiced
228oz cansdiced tomatoes
1largecarrotpeeled, cut into 3 large pieces
salttt
black peppertt
1pinchnutmegoptional, fresh ground if possible
Instructions
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.
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.
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?
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.
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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.