It's tomato season. And if you're like me, you always have tons of tomatoes from the garden, waiting for you to can them, make salsa, sauces, slice, roast, it's endless! Well I have a super easy recipe that's the most delicious Marinara Sauce you've ever tasted. And the best part, no seeding or peeling. Just throw the tomatoes in, straight from the vine.
4-5 pounds of Vine Ripened Tomatoes (don't bother to peel and seed them, it's not necessary!)
About 1/4 cup Olive Oil
1 whole red or yellow onion
4-6 cloves garlic
1/4 cup red wine, or slightly less red wine vinegar
Tomato paste to thicken
About 3 tbsp fresh, or 2 tsp dried oregano
Pinch of red pepper flakes, or whole chili of your choice
Small bunch of fresh basil
Sea salt and freshly ground pepper to taste
Cut up the onion in chunks, and peel garlic and just slice it in half and sautee in 1/4 cup olive oil until soft, in a big dutch oven, or pot large enough to add the tomatoes'
Cut the tomatoes in quarters or halves, depending how large they are. Add to the pot with garlic and onion and add the red wine, or red wine vinegar and pepper flakes.
Optional: I grow cayenne peppers, so I throw one of those in with the tomatoes instead of the flakes and let it simmer too! It blends right up with the rest of it.
Now let it simmer on medium-low until they cook down and soften. About 30 minutes or so. I just go about my business and stir them once in a while.
When everything is bubbly and soft and smells delicious, use an immersion blender (or put in a food processor if you don't have one). Add some tomato paste. About one small can, or if it's in a tube, squeeze some in until the texture is right for you. Blend it all up until creamy smooth.
Chop the oregano and basil, put the sauce back in pot, (or if you had the immersion blender, it's still in the pot) and add the fresh herbs. Let simmer for another 15 minutes.
I promise you, this is the yummiest Marinara Sauce you will ever taste!