This is the best marinara sauce: It has a soft consistency, is naturally sweet, and foolproof. Plus it only takes about 30 minutes to make. The sauce freezes well.
Makes 4 cups
- ¼ cup olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 large garlic cloves, chopped
- 4 cups fresh or canned tomatoes that have been pushed through a food mill to remove skin and seeds
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 4 tablespoons (½ stick) unsalted butter
- In a large saucepan, heat the oil over medium heat. Add the onions, carrots, and garlic. Cook until the vegetables are soft, about 10 minutes.
- Add the tomato puree and cook for 15 minutes, or until the sauce is bubbling. Do not overboil or the sauce will get too thick. Turn down the heat if you have to.
- Push the sauce through a food mill or puree the vegetables in a blender or with an immersion blender.
- Return the sauce to the heat, add the basil and oregano, and season with salt and pepper to taste. Cook until the herbs become fragrant, another 15 minutes. Add the butter, stir until it is melted, and serve.