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

enjoy!