Rebecca's Fresh Marinara Sauce

You can't beat the fresh tomato taste compared to store-bought canned sauce.

Prep Time: 20 minutes | Cook Time: 2-3 hours

Ingredients

10 large ripe red tomatoes (I used beefsteak)
1 large yellow onion, chopped
Salt
8 garlic cloves, chopped
1 1/2 cup fresh basil
2 rosemary sprigs, leaves only
3 oregano sprigs, leaves only
2 thyme sprigs, leaves only 
1/2 tablespoon smoked paprika
1 teaspoon chili flakes
Pepper

Directions

      1. Rinse tomatoes to get rid of any impurities.

      2. In a large pot, heat water and bring to a boil.  Carefully place tomatoes in water; blanch for 30-70 seconds, or until skin begins to open. Place tomatoes in an ice bath for 1 minute; peel skin. Cut into quarters; set aside. 

      3. Heat large nonstick pot over medium-low heat until hot; add vegetable oil. Add onions; season with salt, as desired. Cook for 10 minutes, or until onions are translucent and a little brown. Add garlic, basil, rosemary, oregano, and thyme. Continue stirring, 3-5 minutes or until aroma arises. Carefully add tomatoes; stirring occasionally for 5-8 minutes.

      4. Reduce heat to low. Blend tomato mixture until smooth with a immersion blender. Add smoked paprika and chili flakes. Season with salt and pepper, as desired. Cook for 2-3 hours with lid off, or until sauce is thick. 

Makes 8 servings.

Recipes you might like

Appetizers

Breads

Desserts

Main Dishes

Avocado Toast

Twinning Around the House

Stay Connected

Legalese

ALL RIGHTS RESERVED

COPYRIGHT 2020

Twinning Around the House

Stay Connected

Legalese

ALL RIGHTS RESERVED

COPYRIGHT 2020