Marinara Sauce

Yield: 4 cups (32 oz.)


  • 2 tbs olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • Pinch of fennel seed
  •  tsp crushed red pepper
  • 1 bay leaf
  • (2) 28 oz cans crushed tomatoes
  • ½ tsp sugar, optional
  • Salt and pepper to taste
  • ¼ tsp dried oregano
  •  cup freshly chopped or freeze-dried basil


  1. In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 5-7 minutes.
  2. Add the carrots and celery. Saute until the vegetables are soft, about 10 minutes.
  3. Add in the fennel seed, crushed red pepper, and bay leaf.
  4. Stir in the tomatoes. Add the sugar, salt and pepper, and basil.
  5. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf.
  6. Taste the sauce and season with more salt and pepper, if necessary.

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