Marinara (mariner’s) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood.
However, its many variations can include the addition of capers, olives and spices. Traditional southern Italian cuisine uses this sauce to add flavour to pasta, rice, seafood and pizza. This easy marinara sauce can also be used as a dipping sauce such as with our Parmesan-Crusted Chicken Tenders.
- ½ cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 x 810g cans crushed tomatoes
- 2 dried bay leaves
- In a large saucepan, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and ½ teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaf.
- Season the sauce with more salt and pepper, to taste.