Big Pot Marinara Sauce - Easy Peasy

val rollheiser

By
@Earthgirl77

This is so good I refuse to buy marinara or spaghetti sauce from the jar now. I make this and freeze the leftovers and we get about 5-6 meals from each batch. My husband likes to pour this over baked chicken breasts and tops with provolone cheese. Its very versatile.


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Comments:

Serves:

At 1/2 cup per person this would serve about 24 people.

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

9 lb
tomatoes peeled, seeded, diced
1 c
onion, diced
1 c
carrot, finely chopped
1 1/4 c
celery, finely chopped
1/4 c
olive oil
3 tsp
garlic, minced
1 tsp
sugar
2 medium
bay leaf
1 tsp
basil, dried
1 tsp
oregano, dried
1 tsp
marjoram, dried
as needed pinch
salt and pepper

Directions Step-By-Step

1
I make this during canning season so at this point I have already peeled seeded and chopped my tomatoes and they are cooking on med-low with the 2 bay leaves in large pot for about an hour to thicken them up. (I do leave some seeds in my marinara)In the winter I use 4 quarts of home canned tomatoes.
2
Chop up the onions, carrots and celery.
3
In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
4
Add garlic and stir. Remove from heat.
5
Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
6
I use a Immersion blender to puree the marinara right in the pot. We like ours with little veggies pieces but you could blend until smooth.
7
Add your oregano marjoram and basil to the pot and cook to your desired consistency.
8
Serve over hot pasta.
This makes a big pot. I freeze the leftovers after the sauce has cooled. This recipe usually gets us 5 meals and we have a 4 people family.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy