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Nutritional Bonus: By sneaking a few carrots into our Everyday Marinara, we’ve boosted the vitamin A in 1 cup from 24% to 92% of your daily recommended intake. Carrots are the richest vegetable source of vitamin A, which is especially important for retaining healthy vision.
- Bring a pot of water to a boil over high heat. Using a small knife, remove each tomato core and cut a tiny X into the bottom end of each tomato. In a large bowl, prepare an ice bath. Immerse tomatoes into boiling water for 1 to 2 minutes or until skins begins to come off. Remove tomatoes with a slotted spoon and immerse into ice bath for about 1 minute or until cooled.
- Once cooled, remove tomatoes from ice bath and remove skin by peeling it back from X in the bottom. Slice tomatoes in half, scoop out and discard seeds. Coarsely chop tomatoes and place into a bowl.
- In a medium saucepot, heat oil on medium-high. Add garlic, onion, carrots and celery and sauté until onion becomes translucent and vegetables are softened. Add tomatoes, tomato paste, oregano, basil and chile flakes, if desired, and cook, stirring frequently, until sauce comes to a boil. Reduce heat to medium-low and simmer for 45 minutes to 1 hour, stirring occasionally.
- Remove saucepot from heat and carefully purée mixture with a hand blender or in a food processor until smooth. Add honey and season with salt and pepper; mix well.
- Ladle mixture into resealable containers, let cool to room temperature, cover and refrigerate until needed. Sauce can be kept, refrigerated, for up to 5 days or frozen for up to 2 months.
- Serving Size 1 cup
- Calories 70
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 2.5 g
- Fiber Content 2.5 g
- Protein Content 25 g
- Saturated Fat Content 0.25 g
- Sodium Content 49 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g