How To Make My Homemade Marinara Sauce With Fresh Tomatoes
The Best Marinara I Have Ever Had
This is my favorite Marinara recipe. I have no clue how authentic it is, but My family loves it. I hope you all enjoy it.
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Ingredients
- 6 lb fresh plum tomatoes, chopped
- 10 large garlic cloves, chopped ( more or less to taste)
- 1 large sweet onion, chopped
- 4-5 Tbsp Tbsp extra virgin olive oil
- 1/2 to 1 hot fresh chili pepper, diced
- 1c fresh basil, coarsely chopped
- 1 c fresh parsley, coarsely chopped
- 2 bay leaves
- To taste fresh Oregano, Basil,Rosemary, Black Pepper Salt
- 1/2 c dry white wine or broth, ( if you wont drink it don't cook with it)
- 2-3 tsp sugar
Instructions
- In a large pan over med heat, saute chopped garlic, hot pepper, and onion in olive oil until caramel color and soft.
- turn down to low heat (remove from heat while you add wine unless you know how to deal with flames it might make) pour in the wine or broth and stir, scraping up all the bits off the bottom of the pan
- Add tomatoes and stir with a wooden spoon ( DO NOT USE METAL)
- Add black pepper and bay leaves. Let the sauce simmer for about an hour, stirring occasionally.
- Add all herbs and salt. Allow sauce to simmer for at least three more hours. The longer, the better. Remember to stir occasionally, and if the sauce becomes too dry, you can add some water or broth
- After it has simmered for at least three hours, add sugar and taste. If it is still too acidic, add more
- Remove bay leaves before serving/storing
Enjoy
The sauce freezes well and will last for a few months in the freezer. You can add meat or serve it as is with meatballs, as pizza sauce, or on pasta.
© 2012 Brenda