Making pasta sauce from scratch is so easy, but it can be time consuming. If you have the time, I would say make it. You can add all the flavors you want into it and it comes out so tasty. This marinara sauce can be used for pastas, pizzas or a dipping sauce for bread sticks. It is really versatile and can be used for many things.
3 ½ to 4lbs ripe tomatoes
½ cup chopped basil
½ cup chopped parsley
2-3 garlic cloves
1 tsp red chili flakes
½ cup white wine
½ cup extra virgin olive oil
3 tbsp tomato paste
Kosher salt and black pepper to taste
This recipe makes 2 – 32 oz bottles of pasta sauce
Begin by coring the tomato and cut an X on the bottom to pierce the skin. Blanch the tomatoes for 10 seconds and peel the skin.
Blend or process your tomatoes in a cheese shredder to break them down.
In a food processor or blender, mince the onion and separately mince the parsley, basil, ½ cup olive oil and garlic.
Add all the ingredients in a large sauce pan or pot and bring to temperature. Once you see the sauce begin to bubble, reduce the heat to medium low heat and let it simmer.
Let the sauce reduce, and this can take some time. My batch was done after an hour and 30 minutes. You will be cooking this by consistency of the sauce.
You want a thick sauce to be able to catch on the pasta. If you have it runny, it will be too loose to catch the pasta.
Depending how runny it is, it can take 1 hr – 2 hrs. So, go by consistency.
Stir occasionally and de-glaze the side of the pan or pot.
Once you find the consistency you want, let cool to room temperature and bottle.
This makes a wonderful pasta dish.