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How to Make Marinara Sauce
2 lbs. Fresh tomatoes or canned tomatoes
6 cloves Garlic sliced
3 Tbs. Olive oil
½ tsp. Dried oregano or marjoram
I. Prepare the fresh tomatoes (tomato concasse).
*Make sure that canned tomatoes are seeded and coarsely chopped then proceed to step II.
A) Score bottom of tomatoes with a knife in an “X” (for easier peeling).
B) Blanch tomatoes
1. Bring pot of water to boil then reduce heat to maintain a slow boil.
2. Make an ice water bath for shocking.
a) In large combine ice with enough water to cover ice, ensuring there is enough room for tomatoes to be completely submerged.
3. Submerge tomatoes for approximately 15 seconds in boiling water then transfer immediately to ice water bath.
This process may need to be done in batches to ensure the tomatoes are completely submerged in ice water bath.
C) Remove top then peel skin off of tomatoes beginning from where the “X” was made.
D) Cut tomatoes in half and remove all seeds (seeds have an undesirable bitter flavor).
E) Chop tomatoes into a rough dice.
II. In a saute pan, over medium heat cook garlic until it becomes a pale yellow.
III. Add the oregano or marjoram, stir once or twice and allow it to bloom in the oil (approximately 10-15 seconds).
IV. Add tomatoes and over high heat stir thoroughly to coat the tomatoes (approximately 1-2 minutes).
V. Reduce heat to a steady simmer and cook until oil floats free from tomatoes (approximately 20 minutes).