Homemade Garden Marinara

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In looking for the perfect marinara sauce for my Garlic Naan Pizza, I googled around and found a decent recipe from celebrity chef, Food Network star, and Tweety Bird look alike Giada de Laurentiis.  So I decided to make these little pizzas for my friends one Sunday and there was going to be a lot of us.  I decided to double the recipe, but stupid me read the recipe wrong.  Doubling the recipe would have called for 2 large cans of crushed tomatoes tomatoes.  I only put in one.  Whoops!

The resulting sauce, however, was fucking fantastic!  Carrot became the dominant ingredient and the sugars from the carrots and onions created a sweet, bold tomato sauce.  The name Garden Marinara comes from the fact that it tastes so like it’s straight out of the garden.  It’s a thick sauce which is why I puree it when it’s done simmering, and depending on how thick it is you may need to add a little bit of water to thin it out.

It goes great on pizza, and honestly amazingly well on anything else you throw it on.  Enjoy my happy accident guys!

 

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This recipe requires a few special things.  Here’s a list of what you will need:

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Homemade Garden Marinara Sauce
Yields 2
A sweet, savory marinara sauce that's perfect for Garlic Naan Pizza
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Ingredients
  1. 1 (28-ounce) Can Crushed Tomatoes
  2. 1/2 Cup Extra-Virgin Olive Oil
  3. 2 Small Onions, Finely Chopped
  4. 2 Garlic Cloves, Finely Chopped
  5. 2 Stalks Celery, Finely Chopped
  6. 2 Carrots, Peeled And Finely Chopped
  7. 1/2 Teaspoon Kosher Salt
  8. 1/2 Teaspoon Freshly Ground Black Pepper
  9. 2 Dried Bay Leaves
Instructions
  1. Heat the oil over medium-high heat in a large heavy pot.
  2. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
  3. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
  4. Sauté until the vegetables are soft. About 10 minutes.
  5. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (About 45 min).
  6. Remove and discard the bay leaf.
  7. Puree with an immersion blender or in batches in a blender.
  8. If necessary thin out with an ounce or the water.
  9. Season the sauce with more salt and pepper, to taste.
Notes
  1. When the sauce is ready, transfer it to a Mason jar. This recipe makes about 2 quarts and the sauce will last about a week in the fridge and about 3 months in the freezer.
Adapted from Giada De Laurentiis
Nomageddon http://nomageddon.com/
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10 comments on “Homemade Garden Marinara

  1. Nice blooper. I actually know what recipe that you art talking about, and she does look like tweety bird ????

    • Right!? HAHAHA

  2. HAHAHA tweety bird look alike! I died. Sauce looks great btw

    • Sharon you’re never gonna be able to look at her the same way again 😛

  3. This marinara sauce looks totally fab! Plus it’s packed with all those veggies…pass a jar my way 🙂

  4. Love how simple it looks! Thanks!

  5. Happy accidents rock! This sauce looks amazing 🙂

    • I know right?! The best! 🙂 Thanks, Serene!

  6. This sounds incredible! Thanks for sharing!

  7. HAHAHA I snorted at the tweety bird comment. This looks great though, I love that fresh from the garden taste!

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