Despite how many times I make this, – and I make this A LOT – I just realised I barely have any photos of the sauce? It’s weird, considering how much I enjoy taking food photos for Instagram.
This marinara sauce, you guys. My mother-in-law found the recipe, and then over the last year or so, we tweaked it and adapted it, and then snuck in some veggies until it is damn near perfection. The whole family adores it, we use it as is on top of pasta, we’ve used it as a dip, we’ve used it in baked cheesy ziti. It is super versatile and surprisingly easy to make.
- ¼ cup olive oil
- 1 cup chopped white onions
- 2 coriander roots, pounded (alternatively, you can use celery roots)
- 4 to 6 medium sized tomatoes, boiled (or 2 14.5 ounce cans stewed tomatoes)
- 6 oz can tomato paste
- 1 tsp oregano
- 1 tbsp basil
- ½ tsp salt
- ¼ tsp pepper
- ½ cup vegetable stock
- 1 carrot, roughly chopped
- 1/2 cabbage, roughly chopped
- boil the carrot and cabbage (and other vegetables, if you want) until tender.
- drain and separate the stock from the vegetables and set them aside.
- in a large saucepan, heat the oil and add the onions and coriander or celery roots. saute until tender and fragrant.
- add the tomatoes, tomato paste, stock, oregano, basil, salt and pepper.
- mix well and bring to a boil.
- cook over a low fire for 30 minutes.
- take the sauce off the fire and let cool before pureeing in a blender with the boiled vegetables. alternatively, use a hand immersion blender.
- blend until your desired consistency is reached.
- serve as you wish.
One of the best things about this sauce? You can refrigerate it for up to a month – maybe longer, depending on your weather – and use it whenever you will. It is honestly so versatile and so easy, and I make it so often. Sneak in those veggies so you don’t have to see them!