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How to make Marinara Sauce with fresh summer tomatoes
Chef Heather is out at Estancia del Norte Hotel showing us how to make a from scratch marinara sauce. Watch her take us through each step with easy and fresh ingredients. See the ingredients below and let us know if you try it at home.
Yield 1 Quart
Ingredients: 2Lbs Tomatoes (about 8 medium) 2Tbsp. Olive oil 1tsp. Crushed red pepper 1/2 C. Yellow onions finely chopped 2Tbsp. minced garlic 1/2 tsp. Brown sugar 1tsp. Dried oregano 1/2 tsp. kosher salt 1/2 tsp. black pepper 2 sprigs basil
Instructions: Peel and deseed the tomatoes by first scoring a small ‘X’ in the bottom of the tomatoes. Submerge in simmering water for one minute, then shock them in ice water. Pull the skin off the tomatoes. Deseed using a colander to help separate the juice from the seeds.
Pulse the tomato pulp and juice in a food processor.
In a Dutch oven or heavy bottom pot, over medium high heat, add oil, onions and red pepper. Sautee until translucent, add garlic and sauté until fragrant - about 1 minute.
Add brown sugar and dried herbs, sauté for an additional 2 minutes or until caramelized. Then add tomatoes, season with salt, pepper and basil leaves.
Bring to a boil, then lower heat and simmer for 30 minutes, or until you are happy with the consistency. (the sauce will thicken as it cools)
Serve over pasta or in any recipe that calls for marinara.
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How To Make Tomato Sauce- From Fresh Tomatoes (Spaghetti Sauce: Part 1)
❤️ SUBSCRIBE HERE: My spaghetti sauce plays NO GAMES!! Here's how I make my homemade, savory , roasted tomato sauce from fresh tomatoes! This is part 1 of my fresh spaghetti sauce recipe! Don’t skip it! You’ll need this savory tomato gold to make my fams favorite fresh spaghetti sauce!
Since you all are family in my head, it's only fair that you have it too!
This homemade roasted tomato sauce recipe is super easy to make and really doesn’t need much simmering time to create a robust, bold flavor. It stores for up to a week (maybe more) in the fridge and it also cans and freezes well in case you want to make it at a later date.
I usually make up big batches in the summer time and can them. The flavor pay-off is so worth the extra effort of making tomato sauce from scratch.
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Music by Kevin Macleod
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