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 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.
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
Fresh thyme sprig
Fresh basil sprig
3 plum tomatoes, chopped (optional)
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
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Verified answer
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 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.
Quick Marinara Sauce:
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
Fresh thyme sprig
Fresh basil sprig
3 plum tomatoes, chopped (optional)
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
Yield: about 3 1/2 cups
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