ID: 4192690a...
This recipe guides you through creating a vibrant and flavorful marinara sauce from scratch using fresh, ripe Roma tomatoes. The process involves blanching the tomatoes for easy peeling, building a sweet aromatic base with slow-cooked onions and garlic, and simmering everything together to create a rich, authentic Italian sauce perfect for any pasta dish.
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Blanch, peel, and hand-crush the Roma tomatoes. → Slowly sauté diced onions in olive oil until sweet, add garlic, then deglaze with white wine. → Add the crushed tomatoes and seasonings (salt, pepper, dried basil) to the pan. → Briefly blend the sauce with an immersion blender. → Simmer for 30 minutes, stirring occasionally, until thickened.
Blanch, peel, and hand-crush the Roma tomatoes. → Slowly sauté diced onions in olive oil until sweet, add garlic, then deglaze with white wine. → Add the crushed tomatoes and seasonings (salt, pepper, dried basil) to the pan. → Briefly blend the sauce with an immersion blender. → Simmer for 30 minutes, stirring occasionally, until thickened.
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Using ripe, in-season Roma tomatoes will give you the best flavor.
The ice bath is a crucial step to stop the cooking immediately and make peeling the tomatoes very easy.
Cooking the onions slowly over low heat is key to developing a sweet flavor base for the sauce, a technique called 'sweating'.
Always stir your sauce while it simmers to prevent it from scorching on the bottom of the pan.
This sauce can be made in a larger batch and stored in the refrigerator or frozen for later use.
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