[vc_row full_width=”stretch_row” max_width=”80″][vc_column width=”2/3″][vc_column_text]
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!
[/vc_column_text][/vc_column][vc_column width=”1/3″][vcex_heading style=”bottom-border-w-color” text=”Currently Jamming To:” tag=”h2″ inner_bottom_border_color=”#8c0001″ css=”.vc_custom_1446829829642{margin-bottom: 20px !important;}”][vc_video link=”https://www.youtube.com/watch?v=dpapgTL7Mnw”][/vc_column][/vc_row][vc_row full_width=”stretch_row” max_width=”80″ tablet_fullwidth_cols=”yes”][vc_column][vcex_heading style=”bottom-border-w-color” text=”Advertisement” tag=”h2″ inner_bottom_border_color=”#8c0001″ css=”.vc_custom_1446839193684{margin-bottom: 20px !important;}”][vc_raw_js]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[/vc_raw_js][/vc_column][/vc_row][vc_row full_width=”stretch_row” max_width=”80″ css=”.vc_custom_1446838650414{margin-top: 50px !important;margin-bottom: 50px !important;padding-top: 25px !important;padding-bottom: 25px !important;background-color: #dddddd !important;}”][vc_column width=”1/2″][vcex_heading style=”bottom-border-w-color” text=”F.O.M.O No Mo’” tag=”h2″ inner_bottom_border_color=”#8c0001″ css=”.vc_custom_1446845296835{margin-bottom: 20px !important;}”][vc_column_text]
You don’t have to have a Fear Of Missing Out when you can follow Nomageddon on social media or sign up for the mailing list and get recipes in your inbox!
[/vc_column_text][vcex_social_links style=”black-ch” align=”left” twitter=”http://www.twitter.com/itsnomageddon” facebook=”http://www.facebook.com/nomageddon” pinterest=”http://www.pinterest.com/nomageddon” instagram=”http://www.instagram.com/nomageddon” css=”.vc_custom_1446845442253{margin-top: 20px !important;margin-bottom: 20px !important;}” size=”24pt”][vcex_newsletter_form mailchimp_form_action=”//taoofnom.us9.list-manage.com/subscribe/post?u=37a4c9b33f858f4c04454084b&id=90ee13eca0“ method=“post“ id=“mc-embedded-subscribe-form“” placeholder_text=”Enter your email”][/vc_column][vc_column width=”1/2″][vcex_heading style=”bottom-border-w-color” text=”Special Tools and Ingredients” tag=”h2″ inner_bottom_border_color=”#8c0001″ css=”.vc_custom_1447904629656{margin-bottom: 20px !important;}”][vc_column_text css=”.vc_custom_1447909153774{margin-bottom: 20px !important;}”]
This recipe requires a few special things. Here’s a list of what you will need:
[/vc_column_text][vcex_list_item icon=”fa fa-cutlery” color=”#e80000″ link=”url:http%3A%2F%2Famzn.to%2F1Wo5NLR||target:%20_blank”]An Immersion Blender[/vcex_list_item][vcex_list_item icon=”fa fa-cutlery” color=”#e80000″ link=”url:http%3A%2F%2Famzn.to%2F1Wo60i1||target:%20_blank”]Mason Jars[/vcex_list_item][/vc_column][/vc_row][vc_row full_width=”stretch_row” max_width=”80″ tablet_fullwidth_cols=”yes”][vc_column][vcex_heading style=”bottom-border-w-color” text=”Advertisement” tag=”h2″ inner_bottom_border_color=”#8c0001″ css=”.vc_custom_1446844782665{margin-bottom: 20px !important;}”][vc_raw_js]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[/vc_raw_js][vc_column_text]
Homemade Garden Marinara Sauce
Ingredients
- 1 28-ounce Can Crushed Tomatoes
- 1/2 Cup Extra-Virgin Olive Oil
- 2 Small Onions Finely Chopped
- 2 Garlic Cloves Finely Chopped
- 2 Stalks Celery Finely Chopped
- 2 Carrots Peeled And Finely Chopped
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Dried Bay Leaves
Instructions
-
Heat the oil over medium-high heat in a large heavy pot.
-
Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
-
Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
-
Sauté until the vegetables are soft. About 10 minutes.
-
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (About 45 min).
-
Remove and discard the bay leaf.
-
Puree with an immersion blender or in batches in a blender.
-
If necessary thin out with an ounce or the water.
-
Season the sauce with more salt and pepper, to taste.
Recipe Notes
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
Leave a Reply