Homemade Garden Marinara Sauce

A sweet, savory marinara sauce that's perfect for Garlic Naan Pizza
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Author Matthew Cetta


  • 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


  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.

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