This is my marinara sauce "base." I make it every summer. It produces enough sauce for about 8-10 dinners for 4.
We drive over to Yakima and visit one of the many produce farms. I buy one flat of roma tomatoes. Be picky--choose a flat that has nice, red, and ripe tomatoes.
Empty the flat into a sink of cold water. You'll find that a flat is A LOT of tomatoes. Core each tomato, cut into 2-3 pieces, and fill up your cuisanart and blend until smooth. Empty into a very large stock pot. Repeat until all the tomatoes are gone.
Bring the mixture to a light boil, then simmer on low for about 14-16 hours (yes, this is a weekend type project). Do not add any oil, salt or other seasonings. Just the tomatoes. The sauce should reduce by at least half, and have a deep red color.
After the sauce cools (it takes hours), use a ladel and fill a 1 quart pyrex measuring cup with sauce. Carefully empty the sauce into a 1 quart freezer baggie. Seal tightly, trying to remove all air from the bag. Repeat until all sauce is gone. Put the baggies in your freezer.
When you want marinara, defrost a bag of base. Saute onions, garlic, and red pepper flakes to taste in some olive oil and butter. Add a 1/2 cup of white wine and reduce by one half. Add a bay leaf and the base. Then add about 1 Tbs each of dried thyme, oregano, and basil. Add about 1 Tbs salt, 1 Tbs sugar (yes, that's not a typo), and freshly ground black pepper.
Simmer on low heat for an hour or so. Check the sauce for taste. It should be really flavorful, pungent, and tangy. If not, add a pinch of salt and of sugar, stirring, and keep tasting. When the sauce bursts with flavor, you're done.
Serve over your favorite pasta, or over spaghetti squash (also purchased in Yakima). Sprinkle with parmesan or spanish manchego cheese.
We drive over to Yakima and visit one of the many produce farms. I buy one flat of roma tomatoes. Be picky--choose a flat that has nice, red, and ripe tomatoes.
Empty the flat into a sink of cold water. You'll find that a flat is A LOT of tomatoes. Core each tomato, cut into 2-3 pieces, and fill up your cuisanart and blend until smooth. Empty into a very large stock pot. Repeat until all the tomatoes are gone.
Bring the mixture to a light boil, then simmer on low for about 14-16 hours (yes, this is a weekend type project). Do not add any oil, salt or other seasonings. Just the tomatoes. The sauce should reduce by at least half, and have a deep red color.
After the sauce cools (it takes hours), use a ladel and fill a 1 quart pyrex measuring cup with sauce. Carefully empty the sauce into a 1 quart freezer baggie. Seal tightly, trying to remove all air from the bag. Repeat until all sauce is gone. Put the baggies in your freezer.
When you want marinara, defrost a bag of base. Saute onions, garlic, and red pepper flakes to taste in some olive oil and butter. Add a 1/2 cup of white wine and reduce by one half. Add a bay leaf and the base. Then add about 1 Tbs each of dried thyme, oregano, and basil. Add about 1 Tbs salt, 1 Tbs sugar (yes, that's not a typo), and freshly ground black pepper.
Simmer on low heat for an hour or so. Check the sauce for taste. It should be really flavorful, pungent, and tangy. If not, add a pinch of salt and of sugar, stirring, and keep tasting. When the sauce bursts with flavor, you're done.
Serve over your favorite pasta, or over spaghetti squash (also purchased in Yakima). Sprinkle with parmesan or spanish manchego cheese.
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