Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 carrot, finely diced (optional)
  • 1 stalk celery, finely diced (optional)
  • 3-4 garlic cloves, minced
  • 1 28 oz can crushed tomatoes (without added seasonings)
  • 1 14.5 oz. can fire roasted diced tomatoes with liquid (pureed)
  • 1/3 cup water
  • 2 tablespoons tomato paste
  • 1/2 tablespoon reduced sodium soy sauce
  • 1 tablespoon dried basil (or 3 tablespoons chopped fresh)
  • 2 teaspoons dried parsley (2 tablespoons fresh)
  • 1/2 tablespoon chicken bouillon
  • 1/2 tablespoon sugar, more or less to taste
  • 1 teaspoon balsamic vinegar (or more if you like it tangier)
  • 1 teaspoon dried oregano
  • 1/4 tsp EACH dried thyme, salt, pepper, red pepper flakes
  • 1 whole bay leaf

Instruction

  • In a Dutch oven or large pot, heat olive oil over medium heat. Add onions, carrots and celery and cook until soft, about 7 minutes. Add garlic and red pepper flakes and cook 30 more seconds.
  • Stir in all remaining Marinara ingredients, and simmer, uncovered, on the lowest heat for 15 minutes, stirring occasionally. Simmer for longer for a thicker sauce or add water to thin.
  • Taste and season with salt, pepper, sugar or balsamic if desired. Discard bay leaf.