V's Marinara-Sauce Start to Finish

Recipe by Vseward Chef-V
READY IN: 2hrs 45mins
YIELD: 6 cups




  • *BLANCHING TOMATOES: While stock pot or large dutch oven water is boiling, cut a large "X" with a paring knife on the bottom of tomatos. Carefully drop tomatoes in boiling water for 30 seconds. Once removed from water, place in a bowl of ice water this stops the cooking. The skin will peel right off tomatoes.
  • Blanch and peel tomatoes; set aside.
  • In a large skillet, add olive oil and Add the onion, garlic and bay leaves, sauté until limp and fragrant Add salt and pepper.
  • In a blender, (in batches) add tomatoes, and sautéed onion and garlic mixture.
  • Puree until desired consistency.
  • Transfer puree to stock pot add basil, oregano, sugar, and pepper (red pepper flakes if using) and bring to a slow boil over medium heat .
  • Reduce heat to simmer and continue to cook 2.5 hours. (Sauce will turn bright red to a dark red/orange and thicken up) Stir occasionally. Taste! If the sauce is too sweet for you, add white wine vinegar by the teaspoon (this will cut the sweet).
  • Serve over pasta, or your favorite recipes that include marinara sauce.
  • ENJOY with loved ones!
  • Any leftovers can be frozen.