Garden Marinara Sauce
Garden fresh tomatoes, onion, garlic and basil are combined to create this classic and versatile Italian-seasoned tomato sauce.
1/4 cup olive oil
3 large onions, coarsely chopped
3 or 4 garlic cloves, minced or pressed
6 pounds ripe tomatoes, peeled* and chopped; or 4 (28-ounce) cans tomatoes, drained and chopped
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tablespoon granulated sugar
Salt and freshly ground pepper to taste
- Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes.
- Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes.
- Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving.
Makes about 2 quarts.
*If peeled tomatoes are preferred, place fresh tomatoes in a pot of boiling water for 1 minute, then quickly place them in a large bowl of ice water. The skins will peel off easily.