Tomato / Marinara Sauce

 

Ingredients
  

  • 2 tablespoons Basil or Garlic Extra Virgin Olive Oil
  • 1 ½ to 2 cups Onion diced small
  • 2 tablespoons Garlic chopped
  • 1 tablespoon Fresh Thyme chopped
  • 15/20 leaves of Basil cut into a fine chiffonade
  • 3 to 4 Cans 28 Ounces each Peeled Tomatoes or a #10 Can
  • 10 to 14 ounces Tomato Puree depending on how thick it is and how much water you have in your tomatoes

Instructions
 

  • In a large saucepan or an enamel cast iron pot, add the Onion and cook for 5 to 10 minutes until they turned light golden brown.  Add the garlic, when fragrant add the tomatoes, tomato puree, thyme and basil.
  • Bring to boil and immediately reduce to low heat and let simmer uncovered for 45 to and hour ½ depending how acid your tomatoes are.
  • Adjust the seasoning and add your tomatoes are still a bit acid a touch of sugar only if necessary.

Notes

For the Enamel Cast Iron Pot click here
For the Garlic Olive Oil click here
For the Basil Olive Oil click here
Posted in Recipes, Sauces

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*