V'S MARINARA-SAUCE START TO FINISH
The sautéed garlic and onion added to the blender for a quick puree adds a much more aggressive taste in this sauce ;) Even though buying a jar of marinara is cheaper, you can't compare the taste of homemade sauce! After receiving a bushel full of garden tomatoes, I got adventurous and made this Homemade Sauce. It's so easy a beginner cook would impress guests! After my family raved about this, I may never buy jar sauce again. This sauce can be made and used as a spaghetti or marinara.... I used it as part of my Recipe #185861 -- This recipe can easily be doubled or tripled and frozen! I used dried herbs, you can substitute fresh - just be sure to triple the amount ;)
Provided by Vseward Chef-V
Categories Sauces
Time 2h45m
Yield 6 cups
Number Of Ingredients 11
Steps:
- *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.
Nutrition Facts : Calories 175.8, Fat 5.8, SaturatedFat 0.8, Sodium 419.1, Carbohydrate 30.2, Fiber 7.7, Sugar 20.9, Protein 5.7
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