Tomato season is here, and what’s better than making your own marinara sauce? It’s absolutely delicious, better than any jar sauce. You can taste the freshness, and the color is absolutely gorgeous. Now, I’m not here to show you how to can, I personally make the sauce as needed and keep it in the fridge for up to a month if the jar hasn’t been opened. Take advantage of the fresh summer tomatoes and make the sauce, marinara is a versatile sauce on pasta, pizza, and even for dipping 🍅 It’s easier than you think.
Ingredients
- 2 lb. Roma tomatoes
- 1 medium onion (chopped)
- 4-6 cloves garlic (minced)
- 2 tbs Olive oil
- Sea Salt to taste
- Crushed red pepper flakes to taste
- 1 tsp. Sugar
- 1 tsp. Balsamic vinegar
- 1/3 cup water
- Fresh thyme and basil
Instructions
- Rinse the tomatoes well, score the top with a knife to make a cross blanch in boiling water for 30-60 seconds or until the skin separates. Immediately remove the tomatoes from the boiling and place in ice cold water (this will stop the cooking process and help in easily removing the skin.
- In a pot heat the olive oil sauté 1 onion and 4-6 cloves of garlic until tender (add a bit of salt to help in cooking down the onions) add the crushed pepper, tomato’s and 1 teaspoon of sugar and give it a stir let cook down for 1 minute on low.
- Add a 1/4 cup of water, 1 teaspoon of balsamic vinegar and 4 sprigs of fresh thyme cover and simmer for 20 minutes or until you can crush the tomatoes with the back of a spoon.
- Remove the thyme stalks and using an immersion blender slightly purée the mixture. At this point adjust your seasoning add fresh chopped basil and about 1 tbs. Olive oil give it a stir and cook on low heat for a few seconds.
- Let cool completely before storing.
- Keep in an airtight jar in the fridge.