Rich Marinara Sauce
From the Liz Biro collection
| Yield | 2½ qt. |
Ingredients
| 2 | Tbsp. olive oil | |
| 1 | small onion, chopped | |
| 1 | small carrot, diced | |
| ½ | small celery rib, diced | |
| 5 | large cloves garlic, minced | |
| 1 | can (28 ounces) crushed tomatoes | |
| 1 | can (12 ounces) tomato paste | |
| 3 | cups bean broth, such as Garbanzo Bean Stock | |
| 1 | Tbsp. dried oregano | |
| 2 | tsp. dried basil | |
| ½ | tsp. salt | |
| ¼ | tsp. black pepper |
Steps
- Place a large stockpot over medium-high heat. Add olive oil and heat slightly. Add onion, carrot, and celery. Reduce heat to medium-low and cook until edges of vegetables have browned. Add garlic and sauté 30 seconds. Add remaining ingredients, stirring until well blended. Increase heat to medium-high to bring sauce to a simmer. Simmer sauce for 7 minutes.
Notes
Read more about cooking with beans.
This content is from the Liz Biro collection.