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Monday, August 30, 2010

fresh marinara sauce

i know that i said no more tomato pictures but they are so beautiful

we make marinara sauce all year with canned tomatoes but it never compares to the flavor when the tomatoes are fresh and vine ripened.  the portions are not critical and the amount of garlic depends on the diner. we like alot of fresh garlic and no, not the stuff in the jar.

marinara sauce
1/3 cup good quality olive oil
1 large onion,chopped
5 cloves of garlic or more, peeled and minced
 3 pounds of peeled tomatoes, cut in pieces
large bunch of parsley,chopped
1/2 cup chopped basil
salt to taste
fresh ground pepper
cayenne pepper if you like a bite

heat oil in sauce pan and add onion and garlic and cook till soft. add tomatoes and stir until they begin to simmer. simmer on low temperature until sauce reaches desired consistency, stirring occasionally. this will take about 1 1/2 hours but it really depends on the amount of juice in the tomatoes.( i use plum tomatoes which have more meat and less juice,) add minced parsley and basil  when cooking is complete.

serve over your favorite pasta with freshly grated parmesan or romano cheese



  1. Sounds yummy! Very similar to the marinara sauce that Jay and I love to make.

  2. Looks so great. I just can't get enough of tomatoes this time of year. For lunch we ate something we had been served in Spain earlier in the year. Put a tomato through the blender and spoon it on to bread which has been toasted and covered with a little olive oil. Simple and yummy especially with good bread and ripe tomatoes.