PriendofPhish
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re:Need a recipe for a marinara sauce.... - 2006/02/19 12:05
Basically, it's simply a matter of cooking down tomatos to a sauce.
In-season tomatos make all the difference. Plum tomatos are traditionally used as they produce less water. There are many variations. Some people choose to strain out the tomato seeds (you can buy devices to do this).
Other people choose to add any combination of garlic, onions, basil, oregano, thyme, mushrooms, hot peppers, etc.
I like to store tomatos during the in-season by freezing them whole. You can use them anytime of the year by running the frozen tomatos under hot water to remove the skins (if you are using fresh tomatos, blanch the tomatos in boiling water for about a minute to remove the skins). Cut the tomatos into large pieces while remembering to trim away the stem and upper core. Throw the tomato pieces in a large pot (some people swear by using cast iron) like a dutch oven. "Cooking down" tomatos is a slow cooking process. I leave it cook for hours over medium heat. You can add a little tomato paste to help thicken it if you want. Some people add a little olive oil to give it
"body". I consider it "done" when all the water has cooked away and you are left with only tomato sauce (i.e. water doesn't run out of it when plated).
That's pretty much it.
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Thanks for the recipe!