Fresh Tomato Sauce

We learned how to make this fresh marinara sauce while in Tuscany. Most large or gourmet grocery stores always have a variety of fresh tomatoes, especially in the summer. Although having a variety of tomatoes makes the sauce extra special, the most important thing is to be sure the tomatoes are very ripe.

5 lbs Five different types of VERY ripe tomatoes (e.g., Italian plum tomatoes, vine ripened tomatoes, cherry (not grape) tomatoes, heirloom, valencia, etc.)

1 Large red onion, peeled and sliced

5 Cloves of garlic, sliced

4 tbsp Extra virgin olive oil

Basil

Salt

Wash and cut the tomatoes. Quarter the large tomatoes and half the smaller ones.

Place tomatoes in the bottom of a heavy-bottom pan and put the sliced onion and garlic on top

Add salt

Cover and cook on high heat for 15 minutes
15 Minutes

Remove lid, reduce heat and add olive oil and cook for 15 minutes
15 Minutes

Carefully transfer the tomatoes to the food processor and pulse until liquified. Place in a large bowl or bowls.

Carefully pour the tomatoes back in the pot, add the basil, and cook uncovered for another 15 minutes.
15 Minutes

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Fresh Tomato Sauce