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September is a great time to take advantage of beautiful late summer ripe red tomatoes. Tomatoes can easily be melded into a marvelous marinara, fragrant with fresh basil and rich with the restorative powers of fresh garlic and onion. Store sauce in freezer containers and freeze for up to 3 months.
- 5 Pounds Extremely Rip Tomatoes
- 1/3 Cup Olive Oil
- 1 Medium Onion (Finely Diced)
- 5 Garlic Cloves (Finely Chopped)
- 1/3 Cup Minced Fresh Basil
- 4 Large Sprigs Fresh Oregano
- 2 Large Sprigs Fresh Parsley
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Peel tomatoes. Slice an x into the bottom of each tomato with sharp knife. Gently lower tomatoes into pot of boiling water for 10 to 15 seconds. Using a slotted spoon remove tomatoes from pot and plunge them into bowl of ice water until cool enough to handle. Slip off peels and remove cores. Gently squeeze out seeds. Coarsely chop tomatoes.
- In large-size stockpot heat olive oil over a medium-high heat. Add onions and cook 5 minutes until golden. Stir constantly. Add garlic and stir 1 minute. Do not let garlic brown. Add tomatoes, kosher salt, pepper, basil, thyme, oregano, and parsley. Bring to a boil. Reduce to a simmer and let cook 20 to 40 minutes until tomatoes are falling apart and reduced.
- Leave sauce chunky or purée with an immersion blender for a smoother texture. Let cool completely. Store sauce in freezer containers and freeze for up to 3 months.
- Makes About 4 to 5 Cups
- Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 70 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
