Perfect Marinara – Printable Recipe

Ingredients

• 3 tablespoons Olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 carrot, peeled and finely diced
• 3-4 garlic cloves, minced
• (2) 28 ounce cans of whole, peeled San Marzano tomatoes, undrained
• 1 bouquet garni: approximately 4-6 stalks of Basil, small handful of fresh Thyme (on the sprig), 4-6 stalks of Parsley wrapped together with kitchen twine or in cheesecloth
• Splash of red wine (optional, but highly recommended)
• 1 – 2 teaspoons sugar, to taste
• Salt and pepper, to taste
• 1 handful of fresh basil, chopped

Special tools: Immersion blender (or food processor/blender)

Instructions

1. Heat a large stockpot over medium high heat and pour in the olive oil. Once the oil is hot and shimmering, add the onion, celery, carrot, and garlic and sauté until the onion is translucent and the carrots have softened (about 5 minutes). Sprinkle a little salt and pepper over the veggie mix and stir to incorporate.
2. Using your hands, take each whole tomato from the can and individually crush them over the pot as you add them to the veggie mixture. (Don’t be afraid to get your hands dirty!!) If there are basil leaves packed in with the tomatoes, discard them as you come across them - you will add your own later. Add in the liquid from the can once you have crushed all the tomatoes. Pour in a splash of red wine (if using) and add the bouquet garni. Gently stir and submerge the herb bundle. Heat over medium high until the sauce begins to boil, then cover and turn the heat to low. Simmer for at least 1 hour and up to 4 hours, stirring occasionally. (The longer you let the sauce simmer, the more flavor you will develop.) Taste throughout the simmering process and add salt, pepper, and/or sugar as needed.
3. Once you have finished simmering, carefully remove the bouquet garni with tongs and discard. Using an immersion blender, pulse on low so that you break up most of the tomato pieces, but still leave some texture in the sauce. If you don’t have an immersion blender, process the sauce in batches in a blender or food processor and return the processed sauce to the stock pot. Add in the chopped fresh basil and return to a simmer for an additional 15 to 20 minutes, stirring occasionally. Remove from heat and serve.

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