Fresh Marinara Sauce 6 lbs. ripe tomatoes 6 cloves garlic, minced 2 lg. onions, chopped 3 or 4 carrots, chopped 2-3 tbsp. vegetable oil 2 tbsp. dried basil 1 tbsp. drired oregano salt & pepper to taste I do all my chopping in the food processor. Drop tomatoes into boiling water for 1 minute. Remove with a slotted spoon and plunge into a large bowl of ice cubes and water. The peels will slip right off. Core, cut into chunks and put in a collander. I usually do about 6-8 tomatoes at a time. Give them a few squeezes to remove some of the liquid and seeds. Drain a minute. Chop or process. In a large pot, saute the onion and garlic in the oil. Add the tomatoes- should be about 11 or 12 cups after chopping. I do this in batches and just keep adding tomatoes to the pot until I have 12 cups. Add the basil and oregano. Simmer briskly until reduced by half, stirring occaisionally. I wait til it starts reducing before adding salt and pepper, since the flavors will concentrate. Let cool completely before freezing. I lay the bags flat and they take up very little space in the freezer. Enjoy!
Posted on: Thu, 26 Sep 2013 04:36:39 +0000
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