This is a super easy, incredible tasting homemade marina. I refuse to buy the cans when I can make this the night before and let it cook for a while on the stove top. Your food processor is your best friend for this recipe....just process that celery, onion and carrot and add crushed tomato!!
I made this last night and I'm loving the fact that dinner is done tonight...homemade marina with lots leftover to freeze. Plus my favorite...adding angel hair pasta and grilled chicken.
1/8 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes (I like the Italian ones)
1/2 cup of grated Parmesan-Regiano cheese
Directions
In a large pot, heat the oil over a medium-high flame. 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 simmer uncovered over low heat until the sauce thickens, about 1 hour. Stir in the Parmesan cheese and season the sauce with more salt and pepper, to taste.
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