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Marinara Sauce with Fresh Tomatoes
From Dorothy McNett's recipes at www.dorothymcnett.com. This usually yields about 2 cups of sauce.
8 - 10 medium to large red-ripe tomatoes
Wash but do not peel the tomatoes. Chop them finely. Set aside. Chop the onion and garlic finely. In heavy bottomed sauce pan or Dutch oven, heat the oil. Cook the onion and garlic about 5 minutes, stirring often, until onion is soft and turning brown but do not let it burn. Stir in remaining ingredients. Bring to a boil, reduce to a simmer and cook over medium-low heat about 30 minutes, stirring from time to time. It may require another 20-30 minutes cooking time to get the tomatoes cooked nicely and the sauce is thickened and not watery. Taste to make sure seasonings are just the way you want it to be.
Recipe created 2012-06-19.