Authentic italian homemade marinara sauce

• Produce

  • 1/4 cup Basil, fresh
  • 5 Garlic cloves
  • 1/4 tsp Oregano, dry

• Baking & Spices

  • 1 Pepper
  • 1 pinch Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine, dry

• Other

  • 28oz (800g canned, whole San Marzano tomatoes or 2lb best quality, juicy and well ripened fresh tomatoes

Found on garlicmatters.com

Description

Ingredients

• 28oz (800g) canned, whole San Marzano tomatoes or 2lb best quality, juicy and well ripened fresh tomatoes
• 5 garlic cloves
• 3 tbsp olive oil
• ¼ cup fresh basil - finely chopped
• 1 pinch red pepper flakes
• ¼ tsp dry oregano
• 1 tsp salt
• pepper to taste
• ¼ cup dry red wine

Directions

• Pour tomatoes from a can to a large bowl and using your hands crush them the best you can. Peel garlic, chop finely and fry in oil until fragrant and straw colour, but not browned. (Don’t let it burn or you sauce will taste bitter!)
• To the pan with garlic add the crushed tomatoes and follow with all other ingredients. Mix well and allow to simmer for about 20 min (30min if you added the red wine).
• During simmering the sauce will reduce slightly which should give it a perfect consistency. Adjust the seasoning of your homemade marinara sauce with more salt and pepper to your taste. Let it cool before transferring it into a storage container (a glass jar or plastic container is ok) and store refrigerated.
• Preheat oven to 200C (400F).
• Remove core from washed tomatoes and slice them in to 2 inch pieces/wedges.
• Peel garlic, crush it with a flat part of a knife blade.
• Toss the sliced tomatoes and crushed garlic in oil, pour into an oven proof tray and bake for 30 min.
• Place the tomatoes, garlic and all the remaining ingredients in a food processor and liquidise. Pour the sauce into a pan and allow to simmer for about 15 min on a medium heat (25 min if you added the red wine).
• During simmering the sauce will reduce slightly which should give it a perfect consistency. Adjust the seasoning of your homemade marinara sauce with more salt and pepper to your taste. Let it cool before transferring it into a storage container (a glass jar or plastic container is ok) and store refrigerated.