When it comes to cooking, there are many basic recipes that are like building blocks. Take a simple vinaigrette, for example: once you know the most common ratio of oil to vinegar, you can easily change and enhance the flavor by adding herbs, garlic, finely grated cheese, mustard, honey, citrus, or whatever ingredients entice your tastebuds. Our new regular feature, The Basics, highlights these important recipes. We're taking you back to the basics by providing foundation recipes that you can build upon.To kick of the series, I've made homemade marinara sauce. While you can find this staple in every grocery store, it's far more delicious if you take the time to make your own. The recipe is uncomplicated and alterable. It's an effortless tomato sauce that can be tossed with pasta, turned into a dip, or spread on a pizza dough. To look at the recipe and see suggestions on how to transform it into a more complex sauce, read more.

Marinara Sauce
From Giada De Laurentiis
Marinara Sauce

Ingredients

1/4 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 sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 dried bay leaf

Directions

  1. 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.
  2. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
  3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
  4. 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.

Makes about 4 cups.

Variations
To make a spicy tomato sauce, stir in red pepper flakes and ancho chile powder (or chopped chipotle in adobe) when you add the tomatoes.

To make a rich bolognese-style sauce, deglaze the vegetables with red wine. Pour in milk when you add the tomatoes.

To make a tangy puttanesca-inspired sauce, saute anchovy fillets with the vegetables. Add capers, black olives, and fresh oregano when you add the tomatoes.


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