PREP TIME
30 mins
COOK TIME
3 hrs
SERVINGS
A lot
Ingredients
- ~1/2 a bushel of garden-ripe tomatoes, cored and blanched
- 2 cups of fresh herbs (basil, thyme, parsley, rosemary, oregano)
- 1 1/2 cup olive oil
- 2 1/2 onions, diced
- 3 green bell peppers, diced
- 1 1/2 heads of garlic, minced
- 2 Tbsp crushed red pepper
- Salt and pepper to taste
COOKING INSTRUCTIONS:
Best Homemade Marinara Sauce
- Heat large pot of water to boil. Core tomatoes. Add, in batches, to boiling water. Blanch for 1 minute. Remove from water and place in ice bath. Remove skins from all tomatoes.
- Once all tomatoes are blanched and skins removed, clean large pot and then heat oil in it. Add fresh herbs and simmer until crisp. Remove herbs and discard.
- Add crushed red pepper, onions, and bell peppers to oil. Sauté until soft, then add garlic. Cook until fragrant.
- One by one, squeeze blanched tomatoes into pot. Salt and pepper to taste. Use a wooden spoon to break down any large tomato chunks. Simmer over low heat for at least 3 hours, stirring occasionally. Once sauce reaches desired taste and consistency, remove from heat and serve. Store extra sauce in freezer safe containers to enjoy all winter!
PAIRINGS:
Best Homemade Marinara Sauce
Chianti Classico
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