Fresh Marinara Sauce
September is Comfort Food month here on the Daphne Has Fun blog. One of the most comforting foods in my humble opinion is pasta, so this is the first of a couple of pasta recipes. This on is a marinara sauce, a really bright and light tomato sauce with some lovely fresh basil. It's great in late summer when tomatoes are in season and plentiful. It also freezes well, so make some now and have a taste of summer waiting for you in your freezer during the dead of winter.
(P.S. I actually took these photos quite awhile ago when I first wanted to blog, but never followed through. The recipe is good one though that I have continued to make, so I thought I'd share it anyway.)
Fresh Marinara Sauce with Basil
Yield: 6-7 quarts | Prep Time: 20 minutes | Cook Time: 90 minutes
- 16-18 roma tomatoes
- 1 onion
- 3 cloves of garlic
- 1-2 T olive oil
- 1 t oregano
- 1 t thyme
- 1 t salt
- 1 t pepper
- 1 t sugar
- ¼ c fresh basil
1) Preheat the oven to 400°F. Arrange the tomatoes in a baking tray in a single layer. Roast in the oven until the tomatoes are soft (25-30 minutes). Crush the tomatoes and set them aside.
2) Meanwhile, chop the onions finely and slice the garlic thinly. Heat the olive oil in a large stockpot over medium heat and add the garlic and onions. Sauté on medium-low heat for 10-15 mins until they are slightly translucent and softened. Keep the heat on the lower side of medium to keep the garlic from burning.
3) Add the crushed tomatoes, oregano, thyme, salt, and pepper and stir to combine. If the mixture is thick and sauce-like already add some water.
4) Simmer the sauce on the stove over low heat for 45 mins to thicken slightly to (or back to) a saucy consistency. This will help the flavors in the sauce to develop and intensify. Add the basil. Cook for another 5-10 minutes. Serve over your favorite pasta with some Parmesan cheese.
Download a printable copy of the recipe.
