Pasta Sauce (Marinara aka Red Sauce with Fresh Tomatoes) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 fresh Roma tomatoes 1 can tomato paste (12 oz. can) plus 1 can water 3 cloves garlic (fresh whole, not minced. Alternatively, you can use garlic salt or garlic powder to taste) 3 TBSP basil 3 TBSP marjoram or oregano (optional) ½ tsp. red pepper flakes salt to taste (if garlic salt was not used)
MEAT - Optional: 5 Hot Italian Sausage Links and/or 2 Pork Chops or Beef Chunks (such as beef for stew) seasoned with black pepper and garlic salt or Meatballs (see separate recipe) or 1 lb. Ground Beef (Sirloin is recommended) seasoned with black pepper and garlic salt
Yields enough sauce for a 9x13 lasagna or 1-2 lbs. of pasta.
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Directions: |
Directions:Into a large pot bring water to a boil. Add the Roma tomatoes and cook for about 10 minutes until the skin starts to split. Drain water and cool tomatoes. Once tomatoes are cool, peel the skin and discard it. Put tomatoes in blender and blend until smooth.
Put the freshly blended tomato into a sauce pot and add some water and 1 can of tomato paste. Bring to a boil and reduce to a simmer.
At this point add the garlic cloves, basil or oregano and/or marjoram if chosen, red pepper flakes, and salt. Remember, if you used garlic salt instead of fresh garlic, be careful of adding plain salt. Basil is sweeter and is a great herb for a meat-free sauce over oregano.
Simmer for 1 hour stirring occasionally. Taste sauce and adjust seasoning as needed to suit your taste. Simmer an additional 1-2 hours or more until sauce is as thick as desired.
See notes for tips regarding adding meat choices. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: I recommend making the sauce with hot or mild Italian sausage links and/or pork chops for the best flavor. Also, you can add ground hamburger to make it a meat sauce. To use sausage or pork chops, first fry meat whole or halved in the sauce pot with a little oil. When cooked, drain oil and then begin sauce process. NOTE: For a "meat sauce", cook 1 lb. of ground beef seasoned with garlic salt and black pepper. This style gives you small ground beef bits throughout the sauce for a "meat sauce". Or you can add meatballs to the sauce, but fry the meatballs in a separate pan and add a couple tablespoons of oil to the sauce.
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