Baking

Basic Marinara Sauce
August 1, 2010 • Posted by Jennifer Perillo

We can’t decide if sliced and tucked into a BLT or simply diced and tossed into salad is our favorite way to enjoy tomatoes. What we do know, though, is that nothing beats the just-picked taste of homemade tomato sauce.

Basic Marinara Sauce
Makes two quarts

3 ½ pounds fresh plum tomatoes
1 Tbsp extra-virgin olive oil
3 medium cloves garlic, chopped
2 Tbsp fresh basil leaves, chopped
Salt and pepper, to taste

  1. Score the tomatoes by cutting an “x” at the bottom. Place them in a deep, microwave-safe glass bowl and cover. Cook on high for five minutes, until skins begin to peel away. Let cool, then peel and discard skins. Puree using your Cuisinart® PowerEdge™ 700 Blender.
  2. Heat olive oil in a deep pot over a medium flame. Add garlic and sauté until fragrant but not browned, about 1 minute. Carefully pour in pureed tomatoes and stir well. Increase flame to high and bring to a boil. Reduce to a simmer, add basil, season with salt & pepper and cook for 20 minutes.

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Comments

Add New Comment | Blog Comments (4):

August 5, 2010 11:08 AM carline
can you freeze this
August 6, 2010 8:22 AM Jennie
Yes, Carline, you can absolutely freeze this sauce. Just package it in an air-tight container. To reheat, just add the frozen sauce to pot and simmer, or alternately let it thaw in the refrigerator overnight.
August 9, 2010 4:01 PM BuckWoody126
Do you have to use plum tomatoes?
August 11, 2010 12:22 PM Jennie
Plum tomatoes have a wonderful flavor and are preferred by many chefs, but truth be told, any tomato will work. My recommendation is use what you have available - it will still taste better and fresher than any canned or jarred counterpart.
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