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Nutrition Facts
Serving Size 1 (195g) Recipe makes 12 servings
Calories 176
Calories from Fat 95		(54%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 334mg		13%
Potassium 502mg		14%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 6.8g	27%
	Sugars 6.1g
Protein 2.6g		5%
detailed view... how is this calculated?

Giada's Simple Marinara Sauce

Recipe #332598 | 1¼ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Oct 23, 2008

This is a basic, bright and tasty marinara. Feel free to add more spices at the end such as oregano, garlic powder, dried basil, etc. This is the recipe that Giada De Laurentiis uses on her show (over and over). She says you can freeze it for up to 6 months! NOTE: I have made this with fresh roma tomatoes in place of canned. . .I simply rough chopped 10 roma tomatoes and pureed them in the blender prior to cooking. This sauce comes out more orange than red though LOL

SERVES 12 , 6 cups (change servings and units)

Ingredients

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 stalk celery, chopped
1 carrot, chopped
sea salt & freshly ground black pepper
2 (32 ounce) cans crushed tomatoes
4-6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter (optional)

Directions

1
In a large casserole pot, heat oil over medium high heat.
2
Add onion and garlic and saute until soft and translucent, about 2 minutes.
3
Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
4
Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
5
Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
6
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
7
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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Featured Reviews for This Recipe

From: KristinV

On May 8, 2009

Lovely multi-use Marinara. I used it in a pasta and as a base for a homemade pizza. I used Rebecca's hint to use more garlic as well. Made for Veg*n Swap 10

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From: ~*-_-*~Rebecca~*-_-*~

On Jan 30, 2009

This is a fantastic Marinara and a keeper, for sure. The only changes that I made were 4 cloves of garlic instead of 2. I also only had one can of Muir Glen crushed tomatoes so I used that and one can of Muir Glen Fire Roasted diced tomatoes. I also used my blender as opposed to a food processor. Everyone in my family loved it. We will use it again tonight for pizza. Thanks!

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From: Katzen

On Jun 6, 2009

Is this ever super delish! I always swore that carrots and celery had no place in tomato sauce of any kind... well, when this was bubbling on the stove, the scent coming from it made me realize what the secret of wonderful marinara is - the carrot and celery in it! I used my immersion blender to blend it in a snap, then used it with JB's Cheese and Spinach Stuffed Portobellos - yummy! Made for Veg*n Swap 11. Thanks, JB!

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