Marinara Sauce

1. 1

   Core tomatoes, removing all seeds.

2. 2

   Bring a large pot of water to boil.

3. 3

   Blanch tomatoes quickly (60-120 seconds) and then plunge into ice water to loosen skins.

4. 4

   Remove skins, and roughly puree about 3/4 of tomatoes through a food processor or food mill, while roughly chopping remaining tomatoes, which will be set aside.

5. 5

   In a very large pot, heat Olive oil over medium flame , but do not allow to smoke.

6. 6

   Add onions, and cook until mostly translucent.

7. 7

   Lower flame, and add garlic, and stir frequently.

8. 8

   When garlic just begins to color, added pureed tomatoes and raise flame to medium.

9. 9

   Cook 30 minutes, stirring occasionally, and add half of salt.

10. 10

    Add red pepper paste and tomato paste, and stir until thickened.

11. 11

    Add remaining tomatoes, 3/4 of basil, 3/4 oregano, and black pepper.

12. 12

    Cook 1 hour, drizzling in remaining olive oil.

13. 13

    Taste - if necessary, add remaining salt and sugar if too acidic.

* Per serving · 4 servings · Values may vary.

No additional tips available.