Marinara Sauce

On Sunday I picked 10 pounds of tomatoes. (They came from three plants!) and they were all Roma tomatoes. We made them into Marinara Sauce and enjoyed it along with the sandwiches I mentioned in a previous post. We also had the sauce over pasta on Tuesday. Mmmmm mmm good! I'll share the recipe at the end of this post.

Tomatoes ready for the pot.



Starting to simmer.



Cooked down and yummy. (In truth, this photo was taken after we ate some and set some aside for lunches.)



You can make it yourself. Here's how...


20-Minute Famigilia Marinara Sauce

¼ cup Olive Oil
¾ cup Onion, peeled and sliced thin
3 cloves Fresh garlic, chopped
2 lbs Tomatoes, fresh, sliced
⅛ tsp Crushed red pepper flakes
½ tsp Dried oregano
¼ cup White wine
¼ cup Fresh basil, shredded
1 tsp Black pepper
Shredded Romano Cheese

Blanche tomatoes and remove skins and core, place in a strainer and allow to drain till use.

Heat oil in a skillet on medium-high heat. Stir in onions and sauté for 2 minutes, stirring often. Add garlic and oregano; continue to cook until onions are soft and just beginning to turn golden. Add the tomatoes, stirring to blend with onions and garlic. Bring to a boil. Add red pepper flakes and white wine. Simmer, stirring often and mashing the tomatoes with a fork for 12-15 minutes or until the sauce begins to thicken. Add basil, salt and pepper.

Simmer until the marinara is the thickness of spaghetti sauce. Serve over pasta while hot with plenty of Romano cheese.

Enjoy!