What could be better than a nice pot of sauce bubbling on the stove on a winter’s day or a summer’s day for that matter? Nothing! I’ve been trying to eat more whole foods and less processed foods out of a can and everything that I know about marinara sauce (until now that is) has been a can of this and 2 cans of that etc so I was looking to break that trend and find out what it takes to make a batch from scratch! This chunky sauce is very tasty and even gets your house smelling like the old country! I suggest making a big batch and freezing some- like a lot of italian food that I’ve batch cooked in the past, it comes out even better after it’s been frozen and thawed! Give this recipe a try- it’s well worth the hard work and energy you put into it and what’s better, you know every last little ingredient.
- 20 ripe organic plum tomatoes (you can use any kind of tomato really, there was just a sale on these so I indulged)
- 1 tsp cold pressed extra virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1 pinch of organic unrefined sugar (this bit is from my mother’s recipe to cut the acidity in the sauce)
Directions: Prepare the tomatoes for blanching by chopping off the tops and making an X on the bottom of them. Bring large pot of water to a boil and drop tomatoes in (I did 10 at a time because my pot isn’t huge). Let boil for 2 minutes or until the skin on the tomatoes look like it’s peeling back. Remove tomatoes from boiling water with slotted spoon and place in ice bath for 1 minute. In a separate bowl, peel back the skin and discard. Remove the seeds by pulling apart the flesh of the tomatoes and removing the jelly like goo inside (discard seeds and goo but strain out juice for maximum use of tomatoes). Once the seeds have been removed, you’re left with chunks of tomatoes and their juicy goodness. Get to squeezin! With your hands, squeeze the tomatoes to mash up. (Don’t go crazy here, when they start cooking they will reduce with the heat- this is more for the super big tomatoes that you want to break up). In a large pot, pour in olive oil on medium heat. Add garlic and onion and simmer about 5 minutes or until the onion is nice and soft. Add tomatoes and spices. Cook on low heat for 2.5 hours. Keep in mind that this can cook all day and only gets better as time passes, so if you can, let it simmer on low heat for as long as you can hold back from eating it! Enjoy with family and friends!
Yields enough sauce for ~2 pounds of pasta