Homemade Marinara

Chef Frank Stitt’s standard tomato sauce at his beloved Italian eatery, Bottega. While Stitt makes a bouquet garni to season the sauce, simply use whatever herbs you have on hand. Make this your meal prep go-to for topping pizzas and pasta dishes.

Ingredients

1/4 cup extra-virgin olive oil
2 onions, peeled, trimmed and roughly chopped
4 celery stalks, cut into 1-inch dice
4 carrots, trimmed, peeled and cut into 1-inch dice
3 garlic cloves, roughly chopped
2 cups dry white wine
2 (28-ounce) cans San Marzano tomatoes, with juice
1 tablespoon dried oregano
3 bay leaves
4 sprigs thyme, leaves removed
½ cup chopped fresh herbs such as basil or parsley
Salt and freshly ground black pepper

Instructions

Heat oil in a Dutch oven over medium-high heat. When oil begins to simmer, add onions, carrots, and celery and sauté, stirring frequently, until vegetables have softened considerably, about 15 minutes. Add garlic and sauté 1 minute, stirring and being careful not to burn.

Add white wine to deglaze pan and bring to a simmer. Simmer until reduced by half. Add tomatoes. Reduce the heat to medium and simmer until the vegetables break apart when pressed gently against the side of the pan with a spoon, 1 to 2 hours.

Remove bay leaves. Blend with an immersion blender or in a blender in batches until smooth. Season with salt and pepper.

Keeps for several days chilled and freezes well.