Marinara Sauce

One of our favorite meals is homemade Marinara Sauce and Garlic Chicken. We were introduced to this recipe by my husband's friend. It is fairly easy to make but it takes a while to cook. Our favorite pre-Celiac way to eat it was in Pitas with an Italian 6 Cheese Blend. I have not tried to make GF Pitas yet, but I might just have to since this recipe makes a lot of sauce.

The recipe is:

Finely dice 1 onion, 2 carrots, 2 stalks celery, 2 gloves garlic. Heat 2 Tbsp oil in a stock pot, add diced veggies. Sweat the vegetables (which is another way to say saute on low until the onions are clear, stirring often).

  
Add 3 (15 oz) cans of diced tomatoes, 1 tsp kosher salt, 1 tsp ground black pepper, 1 bay leaf, 1 Tbsp oil.

 Let simmer for 1 hour. Stirring occasionally.

 

We had the sauce with diced chicken cooked in garlic, Italian six cheese blend, and toast. It can also be served over noodles like a spaghetti sauce. Find your own favorite way to eat it.


Marinara Sauce

2-3 Tbsp oil
1 onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
2 gloves garlic, finely diced
3 (15 oz) cans crushed tomatoes
1 bay leaf
1 tsp kosher salt
1 tsp ground black pepper

Heat 1-2 Tbsp oil in a stock pot. Add diced vegetables. Sweat the vegetables (which is another way to say saute on low until the onions are clear, stirring often). Add 3 (15 oz) cans of diced tomatoes, 1 tsp kosher salt, 1 tsp ground black pepper, 1 bay leaf, 1 Tbsp oil. Let simmer for 1 hour. Stirring occasionally. Serve warm. Yields about 5-6 cups of sauce.