Marinara Sauce
Source: Gina Mendolo
Ingredients:
- 80 ounces ripe tomatoes, peeled (you may substitute canned whole peeled tomatoes if fresh are not available) Note: to peel and seed fresh tomatoes use this technique.
- 6 ounces tomato paste
- 1 medium red onion, finely diced
- 2 T olive oil
- 1/4 t salt
- 2 bay leaves
- 1 T oregano, dried
- 1/4 t crushed red pepper
- 1/2 cup basil, chopped
Directions”
First you will need decide how “chunky” you like your suace. I prefer mine very smooth and homogenous so I pass all of my tomatoes through a food mill prior to making the sauce. Alternately you can chop them by hand, in a food processor, or leave them whole, and “mash” them to make a sauce after they have been cooked with the other ingredients. There is no right or wrong way.
- Saute onions in olive oil over medium-high heat until transparent (about 7 minutes).
- Combine onions and all other ingredients in a large, heavy bottomed pot.
- Cover and simmer for 1 hour.
- Cool and store in refrigerator for up to 3 days or in the freezer for months.
Note: Makes approximately 10 cups of sauce.