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Hungry for more? This recipes was featured in a podcast episode!
Simple ingredients can transform into amazing flavours. With a little prep and patience you can create your own delicious marinara sauce from canned or fresh whole tomatoes. This sauce is particularly good when used in our eggplant parmesan recipe!
Prep Time: 10 min
Cook time: 3+ hrs
Yield: 8-10 cups
Ingredients
6 cloves garlic
3 tbsp olive oil
3 x 28oz cans canned whole tomatoes
3 tbsp tomato paste
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp dried oregano
1 whole carrot, peeled
2 tbsp fresh basil
Directions
Heat a large stock pot over medium-low heat. Add olive oil and then garlic. Sauté garlic, stirring constantly, for about a minute or until fragrant.
Add in the canned tomatoes with their juices, tomato paste, salt, pepper and dried herbs (if using). Stir and bring to boil, pressing the tomatoes on the sides of the pot to break them up. Add in a whole sliced carrot. Reduce to simmer on low heat for 3+ hrs, mixing occasionally and checking that the sauce is not burning on the bottom.
When the sauce is finished cooking, remove the carrot and mash the sauce with a potato masher or for a smoother sauce use an immersion blender.
Add the fresh herbs at the end and season with salt and pepper to your liking.
Zhuzh it up!
If using fresh herbs add them at the end. When using dried herbs, add them in while the tomatoes are simmering.
Make a batch and freeze in mason jars!
You can make this with fresh tomatoes too, just remove the skins before adding them to the pot!
This amazing recipe was adapted from A Simple Palate: San Marzano Tomato Sauce
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