This last Christmas, we received a very tasty present. A jar of homemade pasta sauce from my sister-in-law's sister, Morgan. She was generous and shared the recipe with me as well. It's the kind of sauce that makes your kitchen smell wonderful. And it tastes so good, it is hard to not eat it all straight out of the pot.
Morgan's Chunky Marinara
About 2 T Olive Oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp sea salt, plus more for seasoning
1/2 tsp fresh ground pepper, plus more for seasoning
2 (32 oz) cans crushed tomatoes
2 dried bay leaves
Sprig of fresh rosemary
In large pot, heat the olive oil over medium high heat. Add the onions and garlic and saute until onions are tender and translucent, about 10 minutes. Add celery, carrots, salt and pepper. Saute until all vegetables are soft, about 10 more minutes. Add the tomatoes, bay leaves and 1 whole branch of fresh rosemary (the leaves will mostly fall off on their own and you will remove the branch later). Simmer over low heat until sauce thickens a little, about 1 hour. Remove the bay leaves and rosemary branch. Season the sauce with more salt and pepper to taste.
In large pot, heat the olive oil over medium high heat. Add the onions and garlic and saute until onions are tender and translucent, about 10 minutes. Add celery, carrots, salt and pepper. Saute until all vegetables are soft, about 10 more minutes. Add the tomatoes, bay leaves and 1 whole branch of fresh rosemary (the leaves will mostly fall off on their own and you will remove the branch later). Simmer over low heat until sauce thickens a little, about 1 hour. Remove the bay leaves and rosemary branch. Season the sauce with more salt and pepper to taste.
1 comment:
seth stumbles onto my blog, I gain 20 lbs after linking to yours from his! whew!!! thanks for sharing all the wonderful recipes. Are these in the book? Please tell me there will NOT be a 3rd edition! xoxo
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