Why is it that most of the made from scratch marinara sauce recipes you see start with the 1st ingredient being canned tomatoes? It`s fine, I get it, but really… Let`s call them semi made from scratch. Anyway, that`s my quick little rant for today.
So I`m guessing there`s not much of a surprise in what we`re making today.
Marinara Sauce from Scratch is this simple man`s plan and recipe. Here`s what you`ll need:
Tomatoes- 2 lbs peeled & chopped
Yellow Onion-1 medium, chopped
Olive Oil- 1/4
Garlic- 4-5 cloves minced
Basil- 1 bunch stemmed & chopped
Oregano- a few sprigs if fresh or 1 Tbls dried
Rosemary- 1 sprig
Red Wine- 1/2 cup
Red Pepper Flakes- 1/2 Tsp
Sea Salt & Fresh Cracked Pepper to taste
1st we`re going to peel our tomatoes. Bring a large pot of water to a boil. Core the tomatoes and make a shallow X cut at
the other end. Drop the tomatoes a few
at a time into the boiling water for about 30 seconds, then remove to an ice bath. The skins will peel off easily. Give them a rough chop.
Prep the rest of the ingredients.
Heat a soup pot or deep skillet on medium high, add the olive oil onions, red pepper flakes & a bit of salt & pepper. Cook for 5-7 minutes until the onions are soft. Add in the garlic & cook about 30 seconds longer.
Toss the tomatoes in the pot, stir, cover & bring to a simmer for about 20 minutes.
Uncover, add the wine & herbs, bring to a boil, reduce heat to a simmer & cook for another 45 minutes.
Check the seasoning & adjust to taste. Remove the rosemary sprig. At this point you can leave as is for a chunkier sauce or do like I did & blend or a smoother finish. An immersion blender works really well for this.
Congrat`s, you`ve just made Marinara Sauce from Scratch. Enjoy with your favorite pasta, as a dipping sauce for bread or anything else you wish for. It`s so worth the time & you know exactly what your eating.