Marinara Sauce with Fresh Tomatoes Recipe

From Dorothy McNett's Recipe Book.

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Marinara Sauce with Fresh Tomatoes

From Dorothy McNett's recipes at This usually yields about 2 cups of sauce.

8 - 10 medium to large red-ripe tomatoes
1/4 cup extra-virgin olive oil
1 medium onion
4-6 cloves garlic
1 teaspoon sugar (Sugar in the Raw)
1 teaspoon sea salt
1/4 - 1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
about 1/4 cup chopped fresh basil (or 1 teaspoon dried)

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.

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