Serves 16
34 cal · 45 min
Marinara Sauce
Recipe GLPRc2f819d10cb0fc
A vibrant, vegetable-forward tomato sauce made from crushed tomatoes, aromatic vegetables, fresh spinach, and Italian herbs. This versatile marinara can be served over pasta, used as a pizza base, or stirred into soups and stews. For a silky texture, blend until smooth; for a rustic version, leave it chunky.
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Ingredients
2 teaspoons vegetable oil
2 onions, diced
1/2 teaspoon garlic powder
2 carrots, diced
3/4 cup celery, diced
4 cans (14.5 ounce) low-sodium crushed tomatoes
1 tablespoon Italian seasoning
Salt to taste
Black pepper to taste
2 cups fresh spinach, roughly chopped
Directions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onions and sauté for 4-5 minutes until they begin to soften and become translucent.
Stir in the garlic powder, diced carrots, and celery. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Pour in all four cans of crushed tomatoes (including their liquid) and add the Italian seasoning. Stir well to combine all ingredients.
Bring the sauce to a simmer over medium-high heat, then reduce to medium-low. Allow the sauce to simmer gently for 15-20 minutes, stirring occasionally, to develop flavors and reduce slightly.
Stir in the fresh chopped spinach and cook for an additional 2-3 minutes until the spinach is completely wilted and incorporated.
Season with salt and black pepper to your preference. For a smooth, silky texture, carefully transfer the sauce to a blender or food processor and blend until you reach your desired consistency. Work in batches if needed, and allow the sauce to cool slightly before blending to avoid steam burns. Alternatively, leave the sauce chunky for a rustic style.
Return the sauce to the pot if blended, and serve warm over pasta, use as a pizza base, or store in an airtight container in the refrigerator for up to 5 days.
