Gluten Free Marinara Sauce
1/4 Cup Extra-Virgin Olive Oil
1 Small Onion, Finely Chopped
1 Garlic Clove, Finely Chopped
1 Celery Stalk, Finely Chopped
1 Carrot, Peeled and Finely Chopped
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 (32-ounce) Can Crushed Tomatoes
1 Dried Bay Leaf
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and
pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer 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.
I usually make at least a double batch of this sauce and freeze the leftovers. It reheats beautifully.
I serve this with gluten free pasta.
Recipe by Karen Trosino