Some nights even I can’t stand the thought of doing anything more complicated than boiling water or turning on the microwave. On those nights I reach for a portion of this marinara sauce that I keep in my freezer. I simply make a batch of pasta (boil water), warm up the sauce (microwave), and call it a day. Oh, check your fridge for some parmesan, it’s probably back there somewhere.

This simple, straightforward sauce can be enjoyed on its own or adapted in any number of ways. Add some broth or water to make a thin sauce, add large amounts of vegtables to make a refreshing spring/summer pasta, add some meats, spices, herbs, whatever you have–don’t be afraid to experiment.

A pot of basic marinara sauce.

I typically use canned crushed tomatoes to cut down on the amount of processing I have to do. The small chunks that remain make the sauce appear more rustic and traditional than if it is blended smooth.

For a simpler sauce, omit the carrots and celery, use only one onion, and add a few tablespoons of some herbs like thyme, basil, and parsley. (I usually avoid oregano as it’s more Greek than Italian and quickly overpowers the other ingredients of the dish.)

This recipe makes plenty of sauce (about 6 cups, 48 ounces) but I sometimes double it if I am making a batch to freeze.

The sauce is also vegetarian/vegan friendly.

Basic Marinara Sauce:
You get extra points if you replace the crushed tomatoes with whole canned Italian tomatoes, remove the seeds, and crush them with the back of a spoon.
1/2 cup extra-virgin olive oil
2 small onions, chopped
3 cloves garlic, chopped
1 stalk celery, chopped
2 carrots, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (optional)

Directions

1. In a large pot or dutch oven, heat the oil over medium-high heat.
2. Add the onion and garlic and saute until the onion softens (2-4 minutes).
3. Add the carrot, celery, salt, and pepper to the party. Stir occasionally and saute until everything softens (5-7 minutes).
4. Next add the tomatoes, basil and bay leaves. Cover and reduce the heat to low. Simmer for about an hour to thicken. (If it doesn’t thicken after an hour, continue simmering with the lid off.)
5. Fish out the bay leaf and taste. Some canned tomatoes are more acidic than others, so tasting is crucial. If the sauce is acidic, add 1 tablespoon of unsalted butter, mix in and taste again. Repeat if needed. (Alternatively, I’ve also seen other recipes call for a pinch of sugar–sugar will keep it vegetarian/vegan.)
6. I typically leave as is, but if a smoother sauces is needed, blend in batches in either a food processor or blender.

Sauce can be frozen in portions in plastic freezer bags. To thaw, place the bag if the fridge overnight, or if in a hurry, soak the bag in warm water.

Close up of sauce.

Related posts:

• Best Pizza Sauce
• Penne w/salmon and vodka sauce
• Spicy Shrimp Pasta with Sun-Dried Tomatoes
• Bolognese
• Zucchini Pseudo Pasta