Marvelous 30-minute marinara sauce recipe

Heat an 8-quart stainless steel pot over medium heat for about 1 minute.

Add about 1 tablespoon of olive oil to the pot, swirling to coat the bottom.

Add diced onion and carrots to the pot, stirring to coat them in oil. Cook for 5 minutes, stirring every minute or so.

Add chopped garlic and herbs (thyme, oregano, basil), along with salt and pepper. Stir and cook for about 1 minute on medium-low heat.

Add both cans of tomatoes (crushed tomatoes first, then tomato sauce), scraping out all contents. Stir well.

Cover the pot and bring the mixture to a simmer, stirring once or twice. This should take a few minutes.

Once simmering (bubbles gently breaking the surface), stir again, cover, and reduce heat to low. Cook for about 15 minutes, stirring every other minute to prevent sticking.

Taste the sauce and adjust seasonings as needed.

At the 25-minute mark, add 1 tablespoon of sugar and 1 tablespoon of balsamic vinegar to the sauce, stirring well to incorporate. Cook for an additional 5 minutes.

Turn off the heat and taste the sauce again.

Equipment Needed

Dietary

Allergens