Marinara Sauce

By mangia_g2

Ingredients

• 6-7 lbs fresh tomatoes
• 2 TB olive oil
• 2 cups chopped onions
• 4 cloves garlic, minced
• 6 oz tomato paste
• 1/2 cup fresh basil, chopped
• 2-3 TB fresh oregano, chopped
• 1 TB salt
• pepper
• 2 bay leaves
• 1/2 cup dry red wine

Preparation

Step 1

Peel and seed tomatoes: Cut an X in the bottom of each tomato. Plunge into boiling water for 60 seconds; with a slotted spoon, transfer to a bowl of ice water for 2 minutes. Peel off skins. Halve the tomatoes and squeeze out the seeds and juice. Set aside.

In 8 quart stockpot, heat olive oil over medium-low heat. Add onions and garlic and cook for about 3 minutes or til tender but not brown. Stir in everything except wine. Bring to a boil over medium-high heat. Reduce to simmer, covered, stirring frequently for 20 minutes.

Stir in wine and cook for 30-35 minutes longer or til sauce cooks down to a thick consistency. Remove bay leaves.

Serve immediately or cool to room temperature and freeze.