BIG POT MARINARA SAUCE - EASY PEASY

Big Pot Marinara Sauce - Easy Peasy image

Provided by val rollheiser

Categories Pasta

Time 2h

Number Of Ingredients 12

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9 lb tomatoes peeled, seeded, diced
1 c onion, diced
1 c carrot, finely chopped
1 1/4 c celery, finely chopped
1/4 c olive oil
3 tsp garlic, minced
1 tsp sugar
2 medium bay leaf
1 tsp basil, dried
1 tsp oregano, dried
1 tsp marjoram, dried
as needed pinch salt and pepper

Steps:

1. I make this during canning season so at this point I have already peeled seeded and chopped my tomatoes and they are cooking on med-low with the 2 bay leaves in large pot for about an hour to thicken them up. (I do leave some seeds in my marinara)In the winter I use 4 quarts of home canned tomatoes.
2. Chop up the onions, carrots and celery.
3. In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
4. Add garlic and stir. Remove from heat.
5. Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
6. I use a Immersion blender to puree the marinara right in the pot. We like ours with little veggies pieces but you could blend until smooth.
7. Add your oregano marjoram and basil to the pot and cook to your desired consistency.
8. Serve over hot pasta. This makes a big pot. I freeze the leftovers after the sauce has cooled. This recipe usually gets us 5 meals and we have a 4 people family.