Marinara Sauce
Ingredients
- 5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
- ¼ cup olive oil (or tallow)
- 3 medium onions, diced
- 8 cloves of fresh garlic (or more to taste), finely minced
- ⅓ cup fresh basil leaves, finely chopped
- 1 sprig of fresh thyme leaves (or ½ tsp dried)
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- 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
- 2 bay leaves (remove when done)
- 2 sprigs of parsley (or 1 tsp dried)
- 1 teaspoon sea salt
- 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
- 1 tablespoon honey
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Directions
Pour the olive oil into a large stockpot over medium heat.
Add diced onions, garlic and grated carrots.
Sauté for 6-8 minutes or until onions are translucent and tender.
Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Add carrot piece for the last 30 minutes to absorb acidity.
Remove sprigs of herbs and piece of carrot.
Makes 4 cups
