HOMEMADE MARINARA SAUCE
 
 
Prep time: About 15 minutes
Cooking time: About 1 hour
Yield: 3-4 cups
Author:
Recipe type: Sauce
Cuisine: Italian
Ingredients
  • 1 ½ medium yellow onions, peeled and diced medium (about 2 cups)
  • 2 cloves garlic, minced (about 1 ½ tsp)
  • 2 TBSP olive oil
  • ¼ tsp crushed red pepper flakes
  • 1 tsp crushed dried basil leaves, OR 3 tsp chopped fresh basil leaves
  • 1 tsp crushed dried Greek oregano leaves, OR 3 tsp chopped fresh Greek oregano leaves
  • 1 tsp granulated sugar
  • 1 TBSP tomato paste
  • 3 ½ pounds fresh ripe tomatoes (about 5 large), peeled. (please see notes for the canned option)
  • ¾ tsp kosher salt
Instructions
  1. To peel the fresh tomatoes: Use the tip of a sharp knife to score a shallow (X) in the bottom of the tomatoes. Place them in a large bowl and pour enough hot boiling water to cover them. Let them sit for 2 minutes, then peel away the skins. The tomatoes will be very slippery; carefully medium dice them with a sharp knife.
  2. Heat the olive oil in a dutch oven or a medium stockpot over medium low heat. Add the diced onions and minced garlic, and sauté until the onions are tender and translucent. Do not brown.
  3. Add the herbs and crushed red pepper flakes and sauté for 3 minutes until the herbs are fragrant.
  4. Add 1 TBSP tomato paste and 1 tsp sugar to the onion mixture. Sauté for couple of minutes.
  5. Add ¾ tsp kosher salt (skip this step if using canned tomatoes), and diced tomatoes.
  6. Bring it to a boil. Reduce the heat to medium low and slow boil without covering the pot for 35-45 minutes until the sauce is reduced and thickened with very little free liquid in the pot. Stir several times to make sure the sauce does stick.
  7. Use this Homemade Marinara Sauce over spaghetti as a vegetarian/vegan meal. Alternatively, for the meat lovers, use it as the base sauce with ground beef, Italian meatballs, chicken, or seafood.
Notes
You may also use three 14-ounce cans of peeled whole tomatoes. Chop the tomatoes and use the sauce as well.
*If using the canned tomatoes, leave out the tomato paste and salt (you may add the salt later to taste)
Recipe by Persian Mama at http://persianmama.com/homemade-marinara-sauce/