Homemade Marinara Sauce

When the price of tomatoes go down (as in 95 cents per kilo), marinara sauce cooks up!

This labor of love marinara sauce has so many uses thus I recommend you make in bulk.

INGREDIENTS :

  • 4-5 kgs ripe tomatoes
  • 1 small can of tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp italian seasoning, add more if needed
  • 1/4 cup olive oil
  • 5 medium onions, minced
  • 5 heads of garlic, minced
  • salt and pepper to taste
  • or, 1 chicken/pork/beef cube
  • 1-2 1/2 liters of boiling water
  • 2-4 tbsp sugar

TOOLS :

  • large pot
  • big bowls
  • blender
  • food processor
  • strainer
  • chopping board
  • knife
  • patience

PROCEDURE :

(always adjust according to your own taste)

Prepare the tomatoes

  1. Clean the tomatoes.
  2. In a large pot, boil water and put the tomatoes, making sure that the tomatoes are submerged in the boiling water over low heat. Cover. Let sit for 5 minutes. After 5 minutes you will notice that the skin will start to peel off. Remove the tomatoes and put in a large bowl.
  3. Remove the skin and seeds of each tomato and put it in the blender pitcher. Slice the tomato flesh into 4 then put in a separate large bowl.
  4. When done with all the tomatoes, pulse the seeds and skin in the blender until the texture is fine. Transfer to a clean large bowl while straining the skin and the seeds, you can also manually squeeze the seeds and skins while straining to extract more juice, leaving you pulps ready to go to the trash.
  5. Clean the pitcher then pulse the tomato flesh. Pulse according to the consistency of the sauce you want to have, like if you want to have some small chunks left, pulse only for 2-3 times. Put in the bowl where the juice of skins and seeds are. Set aside.
  6. Prepare your food processor, if you don’t have, prepare your knife and chopping board and start chopping those onions and garlic. The finer the better. Put in separate bowls, set aside.

Time to cook!

  1. On your large pot over medium heat, saute onions and garlic in olive oil, making sure that the onions are translucent before adding the tomato sauce and tomato paste.
  2. Let boil then add the tomatoes. Stir. Bring to boil again.
  3. Add the 1st liter of boiling water and half of the cube you want to use. Stir, bring to boil. If your tomatoes, garlic and onions are still identifiable, add the 2nd liter of water and taste, then add the 2nd half of the cube if you think it still lack in seasoning. Stir.
  4. Turn the heat on low and let boil for 2 hours or until the liquid has reduced at least 2 inches from the initial height of your sauce. Stir from time to time to prevent the sauce from sticking into the pot. Keep partially covered.
  5. Add in 1/2 tbsp of italian seasoning in the 1st hour of boiling then the 2nd 1/2 tbsp on the 2nd hour of boiling.
  6. You’ll know it’s done when the sauce has thicken and it is not soupy at all compare to the consistency before it hasn’t boiled, much like a consistency of the canned tomato sauce.

Storage

Once the sauce has cooled completely, you can start portioning the sauce per your serving size and put it into freezer. You can use zip lock bag or any container that is freezer safe.

Mine lasts for 8-10 weeks in the freezer, if I want to use it the next day, I just put 1 pack in the fridge and let it thaw overnight and voila! fresh homemade marinara sauce just when I need it.

Makes 8-10 packs good for 2 persons.

Uses

  • pasta
  • pizza
  • pretzel, chips, quesadilla dip
  • tomato sauce for any dish for meat, fish and poultry

marinara sauce

Note :

The use of tomato sauce and tomato paste are optional, I just like the additional taste and color of the finished product when those two were added.

You can also use canned tomatoes 😉

Enjoy!

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8 thoughts on “Homemade Marinara Sauce

  1. Pingback: Fusilli in Tomato Cream Sauce | The Sweet & Savory Side of Me

  2. Pingback: Filipino Style Spaghetti | The Sweet & Savory Side of Me

  3. This sounds yummy! I wouldn’t have thought to add a bouillon stock cube to my marinara sauce; I’ll do that the next time I make a big vat of spag sauce (with this sauce as the base, of course!)
    A quick trick I recently learned by peeping into an open kitchen and watching the prep chef work on a big bucket full of fresh tomatoes; I now easily remove the stems of my tomatoes by using a melon baller! Thought I’d pass that along. :o)

    Liked by 1 person

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