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.
1I 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.
2Chop up the onions, carrots and celery.
3In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
4Add garlic and stir. Remove from heat.
5Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
6I 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.
7Add your oregano marjoram and basil to the pot and cook to your desired consistency.
8Serve 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.