Wednesday, August 25, 2010
Summer of tomatoes: Homemade Marinara Sauce
2lbs fresh tomatoes
1 sweet onion, diced
4 cloves garlic, minced
2 tbs olive oil
3 sprigs fresh thyme
1/2 cup fresh chopped basil
Add tomatoes to a boiling pot of water. Boil for about 30 seconds, remove with slotted spoon, and then place the tomatoes into a bowl of cold water. The skins will now peel off easily. After you remove the skins, quarter the tomatoes and remove the seeds. Give the tomatoes a rough chop, place to the side.
In a dutch oven or heavy bottom pot, saute onion in olive oil over medium heat for about 4-5 minutes, add garlic. Saute for 2 more minutes and then add tomatoes. Remove the thyme leaves from the sprigs and add to the pot, along with the chopped basil. Season with salt & pepper, according to your taste. Simmer on medium low for about 45 minutes, stirring occasionally, allowing the sauce to reduce to your liking.
Once the sauce has cooled, puree in a blender.
Yields about 2 cups of marinara sauce