Garden Fresh Italian Marinara Sauce

When my brother and his family lived in Italy, their Italian neighbor taught my sister-in-law how to make real marinara sauce from scratch.  I didn't care much for marinara sauce until I tasted the real stuff!  It was not an exact recipe - the neighbor taught her to just pour olive oil to cover the bottom of the pan, add onions, etc.  and that is how my sister-in-law has made it ever since - just throwing in the amount of ingredients that look right.  With a lot of help from her, I have tried to come up with some measurements.  This recipe is very versatile and you can change some ingredients to meet your tastes.

Pour a good quality olive oil into the bottom of a heavy saucepan.  I doubled this recipe, so I used a big pot and froze the extra.  Turn heat onto medium high.  Chop onion into small pieces (I use a food processor).  When oil is hot, add onion and cook till light golden brown.  (5 to 10 minutes)  You can also add minced garlic and/or green peppers at this point.  Or you could leave out the onions and just use garlic if you want. (Garlic cooks faster than onions, so don't cook as long.) 

Add tomatoes, basil and salt.  Don't puree the tomatoes - leave them a little chunky.  You can use any tomatoes you would like, though the preferred tomato is the Roma because it has a lower water content than other tomatoes.  If you use a different kind of tomato or a combination, just let it simmer longer to reduce the water.  Bring the sauce to a simmer and turn the heat down to keep the sauce at a slow simmer for about 30 minutes or until sauce is reduced to the thickness you want.  (It will not be a paste type sauce.)  You may need to simmer for up to 2-3 hours depending on the tomatoes and how thick you like it.   Stir occasionally.  You could also add oregano if you like. 

Your house will smell so good!  Spoon over your favorite pasta or use as a dipping sauce for bread sticks or rolls.  Mmmm.....delizioso!  Enjoy!

Garden Fresh Italian Marinara Sauce

          1/3 c olive oil                                              1 Tbsp salt

          1/2 onion                                                    4-5 basil leaves, chopped

          6 c Roma tomatoes, cut in chunks

Pour oil in heavy medium size pan.  Turn heat to medium high.  Chop onion by hand or in food processor and add to oil when oil is hot.  Cook for 5-10 minutes until onions  are light golden brown.   Put tomatoes in food processor.  Pulse a few times until they are in small pieces.  Don't puree.  Pour into pan.  Add salt and chopped basil leaves.   Bring to a simmer.  Reduce heat to keep at a low simmer.  Simmer, stirring occasionally,  for 30 minutes or until reduced to thickness you like.  Can add garlic and/or green pepper with/or instead of onions.  Can also add oregano if desired.  Any tomato can be used, but simmer longer to reduce the higher water content.