Homemade Marinara Sauce
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- Ready In:
- 2hrs 15mins
- 30 -35 fresh roma tomatoes
- 2 tablespoons olive oil
- 1 tablespoon basil
- 1 tablespoon oregano
- 1⁄4 cup sugar
- 4 garlic cloves, minced
- 1 medium onion, chopped
- fresh ground pepper
- Blanch and peel the tomatoes.
- With a blender, blend the tomatoes on a low setting for a couple of seconds Set the tomato puree aside.
- In a large sauce pan heat the oil.
- Add the onions and garlic, sauté until limp.
- Add the tomato puree, basil, oregano, sugar, salt, and pepper.
- Bring the sauce to a boil, then simmer for about 2 hours.
- You can add any other ingredients for a custom pasta sauce at this point.
- Also the left over can be frozen for later.
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Thanks for the recipe! My Aunt gave me a bunch of regular tomatoes from her garden. I used those along with a can of crushed tomatoes and added some red wine I needed to use up and 2 cans of sliced mushrooms. I filled 3 containers and popped them in the freezer. I will keep this recipe for the next time I get a bounty of tomatoes.Reply
Good basis! I opted to roast the tomatoes under my broiler until the skin split. I also roasted garlic for use in the sauce. I used my hand to just squeeze the tomatoes into the pot. I also roasted a red pepper which I added later, and I cooked meatballs in the sauce. The sauce was really good without the extra additions, but divine with. It must have been good, the kids ate it lol! While it might be cheaper to buy a jar or can of sauce, you will not match the superb quality or satisfaction of making this one yourself.1Reply
This was great. I had to use regular tomatoes and guessed at the amount. (It ended up being about 7 cups finely chopped.) I cooked it in my 5 qt saute pan and in thickened up beautifully in about an hour. I'm guessing that those who are having trouble getting it to thicken are either scimping on the cooking time, or cooking it in a sauce pan which has less surface area for evaporation. I didn't puree the tomatoes, but they mostly fell apart during the cooking and provided the sauce with a slight amount of texture. I used only 2 TBSP of sugar and adjusted a few other things becasue of what I had on hand, but I think anyone could make a great sauce with this as written.1Reply
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