This is a very good basic Marinara Sauce. Using this easy-to-make recipe, you can easily also make an Arrabbiata Sauce.
This Italian Marinara Sauce recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Condiments and Sauce, Recipes for great cooking ideas.
- 1/2 cup olive oil, extra-virgin
- 2 small onions, finely chopped*
- 4 garlic cloves, finely chopped*
- 2 celery stalks, finely chopped*
- 2 carrots, peeled and finely chopped*
- 1 small Serrano chile pepper, seeded**
- 1 Jimmy Nardello chile pepper, seeded**
- 1/2 teaspoon coarse salt or sea salt, plus more to taste
- 1/2 teaspoon black pepper, freshly-ground (or to taste)
- 2 (28-ounce) cans tomatoes, crushed
- 2 bay leaves, dried and other fresh herbs to taste***
- 1/4 cup bold red wine (such as Australian Shiraz)
In a large pot over medium-high heat, add olive oil and heat. Add onions and garlic; saute until the onions are translucent, approximately 8 to 10 minutes.
Add the celery, carrots, chile peppers, salt, and pepper. Saute until all the vegetables are soft, approximately 10 minutes.
Add canned tomatoes, bay leaves, other herbs (if using), and red wine. Reduce heat to low and simmer, uncovered, until the sauce thickens, approximately 1 hour. Remove and discard bay leaves and season with additional salt and pepper, if needed. Remove from heat and let cool until ready to use in your recipe.
* I used my food processor to finely chop up the vegetables.
** 1/2 jalapeno pepper may be used in place of the Serrano and Jimmy Nardello chile peppers. Learn about different types of chile peppers.
***Try 1/2 teaspoon fresh chopped rosemary, oregano, or thyme in your sauce or a combination of all.
Categories:Chile Peppers Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Italian Tomatoes