V'S Marinara-Sauce Start To Finish
- 20 -25 large steak tomatoes, blanched (See Note * )
- 2 tablespoons light olive oil
- 1/2 teaspoon dried bay leaf
- 2 tablespoons italian seasoning (or 1 tablespoon basil & 1 tablespoon Oregano)
- 2 tablespoons sugar
- 3 garlic cloves, minced (add more to taste)
- 1 medium yellow onion, chopped
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- crushed red pepper flakes (optional)
- white wine vinegar, if needed
- *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, saute until limp and fragrant Add salt and pepper.
- In a blender, (in batches) add tomatoes, and sauteed 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.
tomatoes, light olive oil, bay leaf, italian seasoning, sugar, garlic, yellow onion, salt, coarse black pepper, red pepper, white wine vinegar
Taken from www.food.com/recipe/vs-marinara-sauce-start-to-finish-384687 (may not work)