This is my go-to marinara sauce. It's really pretty easy to make - just takes a bit of simmering! This marinara sauce is perfect for chunky pastas, dipping bread in, and as a pizza sauce. It's honestly so good I often make toast to eat the leftovers on. :D Oh, it's a good sauce for lasagna, too! I've used it in regular lasagna, polenta lasagna and zucchini lasagna - it's a very nice substitute for a meat sauce.
two 14.5 oz cans of tomatoes or one 32 oz can - I like to use one can of tomato sauce and one of diced tomatoes.1 onion, diced finely1 carrot, diced finely1 stalk of celery, diced finely3 cloves of garlic, minced1 tablespoon tomato paste1 tablespoon capers, chopped (optional)1/2 tablespoon oregano1/2 tablespoon Italian seasoningpinch of dillfresh basil, chopped (optional)Fresh basil and capers make this beyond perfect, but it's really good without those too! If you don't have any capers, you can always add a splash of vinegar at the end to make it a little more tangy. :)
Also, keep in mind that when I say a pinch of dill I mean a tiny pinch. It can be a dominant flavor if you add to much!
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