Homemade Marinara Sauce
My husband makes the most INCREDIBLE homemade marinara sauce. He usually make a double batch to freeze so that we always have some on hand.
This is wonderful sauce that is perfect to use for chicken parmesan, meatballs or ravioli.
3-4 cans of Whole Plum tomatoes (28 oz+ cans) or 20 Fresh Plum Tomatoes, chopped**
4-6 cloves of garlic, minced
1 small onion, chopped
4 TBSP of olive oil, enough to cover the bottom of the pot.
2-3 TBSP of dried basil
1 tsp of oregano
1 tsp of sugar
pepper to paste
1. Pour olive oil in a large pot.
2. Add minced garlic and chopped onion in pot and saute until translucent and soft. Do not brown!! This is very important.
3. Place tomatoes in a blender or food processor and blend about 5-10 seconds until smooth and pureed.
4. Add in dry ingredients
5. Bring sauce to a slow boil and reduce heat to low. Simmer for a minimum of an 1 1/2 hours, stirring every 15-20 minutes so not to burn the bottom. I prefer to simmer for about 3 hours but it is still yummy if you cook it at the minimum.
** If you choose to use the fresh Plum tomatoes, I parboil them for 1 minute each. Drain into a colander and let cool for a few minutes. Then remove the skin, which will pretty much fall off if you gently scape it with a butter knife. They may be hot so be careful.
This post is linked to Thrifty Thursday.