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Tomato Basil Marinara Sauce

Posted on January 30, 2007

My tomato basil marinara sauce begins with the above. What are they? Broiled tomatoes. Mmmm. Broiling them makes them soft, perfect for crushing, and it ripens their flavor.

This sauce is great for baking (lasagna, manicotti, etc) or good with pasta. You could use it over chicken parm or dip fried mozzarella in it. Or, you could add veggies for a chunkier rendition.

Tomato Basil Marinara

2 large tomatoes, washed
3 extra large cloves of garlic (or 6 medium cloves), minced
1 cup basil, chopped – fresh only
3 small cans of tomato paste
water
1 tbsp dried Italian seasonings
salt and pepper to taste
1/2 tsp sugar

Place the tomatoes on a jelly roll pan, covered with aluminum foil. Place in the oven and turn on the broiler (high). Cook, flipping every five minutes, for 15 minutes, or until skin blackens and pulls away.

Let tomatoes fully cool before proceeding (allow at least an hour . . . I made the tomatoes a day a ahead and left them in the fridge over night).

Gather and prepare all ingredients. Halve the tomatoes and remove seeds and stems (discard). Chop and crush tomatoes finely.

Heat a large dutch oven or heavy pot over medium heat. Place the garlic and basil and cook, stirring frequently, for one minute. Add tomato paste and water. How much water? 2.5 cans worth per can of tomato paste. Stir in tomatoes and Italian seasonings.

Bring sauce to a rapid boil.

Stir in salt and pepper and sugar. Lower heat to low and simmer sauce for one hour, stirring occasionally.

* Be sure to taste your sauce throughout the cooking and add additional salt and pepper to your taste. Always add a little at a time though so as not to over season.

This is a post for Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Sweetnicks for other like-minded, antioxidant rich recipes.

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