3.5 lbs. fresh tomatoes, cut and seeded (or 2 28 oz. cans of whole tomatoes)
1 very large white onion, minced
1 clove elephant garlic (or a whole bulb of regular garlic), minced
1/4 cup of oregano
1/4 cup of basil
1/4 to 1/2 cup of fresh parmesan cheese, finely grated or powdered
olive oil, enough to coat the bottom of a stew pot
salt & pepper
crushed red pepper flakes (1-2 tsp.)
Heat oil, add onion, let simmer until translucent. Add minced garlic until the point where it is almost turning brown. Dump in fresh tomatoes and bring to a boil. Lower heat and let simmer at a vigorous simmer until tomatoes begin to break down. Mash them as they do so. Once a sauce begins to form and reduce to a thicker consistency, add seasonings and continue to simmer. This process can take an hour or so. Be patient.
You can puree the sauce with an immersion blender if so desired. This is a marinara not spaghetti sauce, so it won't be thick and dense. It is light and lovely.
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