Fresh Tomato Marinara Sauce
Wondering what to make with your Summer's bounty of fresh tomatoes? Then make this easy, fresh tomato marinara sauce, that is bursting with delicious and clean flavors.
Servings 2 cups (approx)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb Roma tomatoes
- 1 tbsp finely chopped garlic
- 1/2 cup finely chopped onion
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 2 tbsp tomato paste, optional
- 1 tsp sugar optional, only if the tomatoes are slightly tart
- 9-10 fresh basil leaves
- Salt and pepper to season the sauce
Instructions
- Heat water in a pot, let it come to a boil. In the meanwhile cut an "x" on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water.
- Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown).
- Next add onions, sauté until translucent.
- Add red pepper flakes, 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds.
- Immediately add in prepared tomato purée along with tomato paste. Mix well.
- Add salt and pepper as per taste. Mix everything.
- Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan.
- Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar (if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
Notes
- This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.