Giada De Laurentis Basica Marinara Sauce - Preserving Tomatos

It is the fall season.
For a couple of very busy weeks, we have been juggling the back to school rush and also preserving of tomatoes.  We have made a lot of jars of marinara sauce.

This is just a few of them.  There are many more than in this picture.

I know I haven't been writing for a while, as my life has been very busy, but I hope to post more in future dates.
Our family is on a very focused health initiative, and it is a whole foods, plant based diet.
We aren't quite vegan, but 90% vegan.
We feel better, weigh less, and are saving a bit of money too.

I can't wait to tell you more.  It will have to wait for future entries.

Our marinara sauce recipe is from Giada De Laurentis cookbook (Everyday Pasta) so all credit goes to her - the chef superstar!  Her cook books really have good and user friendly recipes.  I strongly recommend picking up one of her cookbooks to add to your collection.

Here is the recipe, but some of it we made skipping the olive oil to make it even more low fat and healthier, and we did add a bit of onion powder to boost the onion flavor:
We did this recipe, times X3.

BASIC MARINARA SAUCE:
1/2 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (28 ounce) cans crushed tomatoes (or 1/2 bushel of fresh roma tomatoes to triple the recipe)
2 dried bay leaves

In a large pot, heat the oil over medium-high heat.  Add the onions and garlic and saute until the onions are translucent, about 10 minutes.  Add the celery, carrots and 1/2 teaspoon each of salt and pepper.  Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmmer uncovered over low heat until the sauce thickens, about 1 hour.  Remove and discard the bay leaves.  Season the sauce with more salt and pepper to taste.
(The sauce can be made 1 day ahead.  Cool, then cover and refrigerate.  Rewarm over medium heat before using)

Honestly folks - this marinara sauce is so delicious!  Try it today!

Thanks for reading,

Cassie