There is a certain peace of mind that comes with having a few jars of homemade marinara tucked away in the freezer. It is the ultimate head-start for dozens of quick, delicious dishes.
While store-bought versions are convenient, making your own allows you to control the salt and sugar content. It’s not just healthier, it’s a more vibrant sauce that focuses on the base ingredients.
The Unexpected Secret Ingredient
You might do a double-take when you see orange zest and juice on the list. It’s an unconventional addition, but it’s the key to this recipe’s magic. The citrus “wakes up” the tomatoes, cutting through the richness and adding a bright, sophisticated layer of flavor that makes people ask, “What is in this?”
Why You’ll Love It
- Health-First: No hidden preservatives or refined sugars. Just pure, whole-food goodness.
- Make-Ahead Friendly: This sauce freezes beautifully for up to three months.
- Versatile: While it’s perfect over traditional pasta, we love serving this over roasted spaghetti squash for a light, grain-free dinner that feels indulgent.
Classic Marinara Sauce
Servings:
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.
Ingredients:
- 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
Directions:
- 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.
Equipment used:
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!