Marinara Sauce


Have you ever wanted just a good marinara sauce where you can make a big batch, freeze, and then use in a variety of dishes? I love making this sauce because it is great on pasta, chicken parmesan, with toasted ravioli…ooh my mind is wandering, but if you’re from St. Louis, you know what I mean, the famous “Toasted Ravioli”, YUM! 🙂 But back to the marinara sauce because seriously this is a great staple to always have around. There have been many nights that on my way home from work, I call Hubby to defrost a bag of sauce and start the pasta. Once I get home and throw together a quick salad…”viola”…dinner is served. I recommend at least doubling the recipe so you can freeze some to have on those busy nights.

2 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1/2 small onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/2 teas dried oregano
1/2 teas dried thyme
2 Tbsp tomato paste
1 (28 oz) can crushed tomatoes
Salt and pepper


Heat the oil in a medium skillet over medium-low heat. Add the garlic, onions, carrots, and celery and cook about 5 minutes.


Add the oregano, thyme, and tomato paste and cook, stirring frequently, for another 5 minutes or until the paste turns a brownish color.

tomato paste added

Add the tomatoes and cook over medium heat for about 20 minutes, or until the sauce thickens slightly and the flavors develop. Season with salt and pepper to taste.


Enjoy 🙂

Recipe adapted from: The Take-Out Menu Cookbook, How To Cook IN The Foods You Love To Order OUT


1 Comment »

  1. […] 2 C Marinara Sauce 6 boneless, skinless chicken breast halves Salt and freshly ground black pepper 1 1/2 C unbleached […]

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