growing up, i was lucky enough to have a mother that made pasta sauces from scratch rather than bought in a jar.
this taught me that it’s simple, tasty, and worth it to make your own sauces.
i also like to think it’s a heck of of a lot healthier.
this is a simple, delicious marinara sauce. it’s perfect for pastas, over meats, over veggies, or on a chicken or eggplant parmesan.
- 1 can diced tomatoes
- 1 small can tomato sauce
- 1/2 yellow onion, diced
- 2 large carrots, peeled and diced
- 2 tsp. minced garlic
- 2 Tbsp. olive oil
- 1/2 c. stock (veggie or chicken)
- 1 bay leaf
- salt & pepper
- italian seasoning or oregano
- season salt (optional)
heat the olive oil in a pot on medium heat. once hot, add the onions and carrots. cook for about 7 to 10 minutes, or until the onions are translucent. add the garlic and cook for another 3 minutes.
add the tomatoes with the juices, tomato sauce, and stock. stir until all combined. add about 2 tsp. of salt and 1 tsp. pepper. throw in a couple shakes of italian seasoning and/or oregano. i also like to add a dash or two of season salt to add some more flavor. add the bay leaf. (the best way to test your seasonings is to taste every so often & add when needed).
bring the sauce up to a boil, then reduce the temperature to a low heat. let the sauce simmer for 20 – 30 minutes uncovered. it should reduce down until a bit chunky. remove the bay leaf before serving.
-ready for grubbing-