Homemade Marinara / Pasta Sauce

Total Time 1

Servings: 4 4–6 servings

Course: Sauce

Cuisine: Italian / Western (sauce)

Ingredients Method Notes

Ingredients

10 large ripe tomatoes
1 whole pod garlic peeled
2 large red onions peeled
4 chilli padi optional
4 tbsp olive oil
2 tsp dried oregano
2 tsp dried thyme
2 bay leaves bruised
¼ cup red wine
¼ cup cider vinegar
2 tbsp dark brown sugar
Salt to taste
1 tsp black pepper
4 tbsp chopped basil
2 tbsp chopped Italian parsley
1 kettle boiling water reserved after blanching

Method

Cut a shallow cross at the bottom of each tomato. Place cut-side down in a bowl, pour boiling water over, steep for 5–10 minutes. Peel and chop the flesh coarsely, reserving juices and blanching water.
Finely chop the garlic, onion and chilli.
Heat olive oil in a large pan and sauté the garlic, onion and chilli until soft. Add the oregano, thyme and bay leaves and sauté for 1 minute.
Add the chopped tomatoes and cook, stirring frequently, for 5 minutes. Stir in the wine, vinegar and brown sugar and cook until the liquid evaporates.
Add the reserved blanching water, bring to the boil, then reduce to a simmer, cover and simmer for 30–45 minutes until thick. Stir in salt, pepper and herbs.

Notes

Source: Original family recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.