We made it to Friday. Thank goodness because it’s been a busy week. Moving is crazy but we are halfway there. Despite all this craziness I had time to make some more marinara. My Nana had given me a ton of large garden fresh tomatoes and onions. I wanted to try something different this time though.
**Note** I didn’t basis this off a recipe so my measurements won’t be exact.
- Large Tomatoes (I used 6-7)
- 1 Large White Onion
- Fresh or Dried Basil, Oregano, Thyme
- 3-4 Cloves of Garlic
- Olive Oil
- Salt and Pepper
- Peel and dice the tomatoes – set aside
- To peel tomatoes heat water to a low rolling boil, boil for 30 seconds then transfer tomato to a bowl of ice water. Peel immediately.
- Dice onion and garlic, saute in olive oil until onion is clear and garlic is golden. Medium-high heat
- Add the diced tomatoes. Reduce heat to low-medium, a little above a simmer.
- Roughly chop herbs and add to stewing tomato mixture. Add a little salt and pepper but please remember that flavors will change as it simmers.
- Let cook about 30 minutes. Using an immersion blender blend the sauce to desired smoothness. If you don’t have a blender or prefer a chunky sauce then let it simmer longer. If you do blend it, reduce it before serving (or add a thickening agent) or it will be too watery (I made this mistake).
- When done serve over pasta and enjoy.
I served this over homemade spaghetti noodles and lightly floured chicken breasts with herbed focaccia.
I can’t wait to hear what you think. I’d love to know how you make homemade pasta sauce. Have a great weekend.