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There are literally millions of ways to prepare a great tasting tomato sauce.  There are those that are passed down from generation to generation, given to a friend, found in a favortite cookbook or made from ingredients had on hand.  This sauce falls into the latter category and stems from having an abundance of tomatoes in the garden (they always seem to ripen at once!).  Did I forget to mention those that are found on blogs and wonderful sites like epicurious?  Give this one a try – you can’t make a mistake.  And, if you don’t have an ingredient, it’s a very forgiving recipe.

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Fresh Marinara Sauce


6 large, ripe tomatoes

2 tbsp extra-virgin olive oil

1/2 cup onion, diced

1 clove garlic, minced

1/2 cup celery, diced

1/2 cup carrot, diced

1 bay leaf

splash (or two) of dry, white wine

Kosher salt and freshly ground black pepper


Peel and seed tomatoes.  Set aside.

In a large saute pan, heat olive oil over medium heat.  When pan is hot, add onion stirring until translucent (about 7-8 minutes).  Add garlic and stir constantly for 2 minutes.  Garlic should have some color but not brown.  Add celery and carrot.  Saute for 7 more minutes or until vegetables are tender.  Add bay leaf, prepared tomatoes, white wine and season with salt and pepper.  Turn up heat to high and bring to a boil for 1 minute.  Lower heat and let simmer for 1 hour.

Remove bay leaf.  Let sauce cool for 30 minutes.  In batches, puree sauce in the bowl of a food processor.  Taste and adjust seasonings, if needed. Toss with hot pasta or freeze in a freezer-safe container for up to 1 month.

Yield:  2 1/2 cups

fresh marinara