4 pounds fresh tomatoes, 28 oz can of organic Muir Glen whole tomatoes,
with their juice, chopped
1/2 tsp sugar
1 tsp sea salt if using fresh tomatoes
1/8 tsp. dried pepper flakes
2 tsp. oregano
1 tsp. basil
Instructions
In a heavy saucepan over medium low heat, cook the garlic in the olive oil until it starts to soften, about 5 minutes. Do not let the garlic brown, it will make the sauce acrid.
Add the tomatoes, salt and sugar, raise the heat slightly and cook rapidly, stirring frequently, while the tomatoes give off their juice and cook down to a thick mass, about 15-20 minutes ( less with canned tomatoes). Watch the mixture carefully toward the end to make sure it doesn't scorch.
Put the sauce through the medium disk of a food mill (blender or food processor will grind up seeds and make it bitter).
If the sauce seems too thin, return it to medium low heat and continue cooking, stirring constantly until it has reached the right thick sauce consistency.
Serving
Suggestions
serve with quinoa, rice, and corn pasta from Garafalo's
Originally Submitted
11/20/2016
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