Spicy Marinara Sauce

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I love making my own marinara sauce and storing it in mason jars to use whenever I need it.  This recipe is super easy!  It has a little kick to it, so if you’re not a fan of spice then just cut back on the crushed red and black pepper.


1 28 oz. can of whole peeled tomatoes with no salt added

2 tbsp. extra virgin olive oil

1 medium onion diced

5 cloves of garlic minced

1 stalk celery sliced

1 medium carrot sliced

¼ tsp. crushed red pepper

½ tsp. black pepper

1 tsp. dried basil

½ tsp. dried oregano

¼ tsp. dried parsley

1 tsp. sea salt

1 tsp. garlic powder

1 tsp. onion powder


Heat the olive oil in a large pot on medium high heat and add the onions, celery, carrots, salt, crushed red pepper, black pepper, garlic powder and onion powder.  Reduce heat to medium and sauté for about 6-8 minutes.  Add the garlic and the rest of the spices and cook for an additional 5 minutes stirring frequently.  Add the tomatoes and bring to a simmer for 10 minutes until all the flavors are absorbed into the sauce.  Turn off the heat and use an immersion blender to puree the sauce.  You can use a regular blender if you don’t have an immersion blender, just do it in 2-3 batches so the blender isn’t overfilled.  Now you can store your sauce in mason jars or an airtight Tupperware in the refrigerator.  It lasts up to two weeks.

Spicy Marinara Sauce
Spicy Marinara Sauce