Fresh Tomato Sauce, Tuscany Style

Fresh Tomato Sauce, Tuscany Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
While visiting Tuscany two years ago, a wonderful Italian cook taught me this easy way to make a luscious Italian Marinara from tomatoes right from the garden. I buy my overripe tomatoes from local farmer's markets for $1.00 a pound or pick them from my garden. Buon Appetito!
Servings Prep Time
6-8 15
Cook Time Passive Time
20 10
Servings Prep Time
6-8 15
Cook Time Passive Time
20 10
Fresh Tomato Sauce, Tuscany Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
While visiting Tuscany two years ago, a wonderful Italian cook taught me this easy way to make a luscious Italian Marinara from tomatoes right from the garden. I buy my overripe tomatoes from local farmer's markets for $1.00 a pound or pick them from my garden. Buon Appetito!
Servings Prep Time
6-8 15
Cook Time Passive Time
20 10
Servings Prep Time
6-8 15
Cook Time Passive Time
20 10
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 5 pounds overripe tomatoes washed and cut in quarters with skin on
  • 8 cloves garlic, skinned and whole
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 teaspoons Salt
  • 1 teaspoon sugar
  • 12 leaves fresh basil and oregano optional
  • 1/4 cup dry red wine
Servings:
Instructions
  1. In a large pot, add olive oil and heat over a medium heat. Prepare tomatoes and add to the pot. Add the remaining ingredients of garlic, dried oregano, dried basil, salt, sugar, fresh oregano and basil if using, and the wine. Cover and cook for 10 minutes over a medium heat. Lower to low medium and remove cover. Cook for another 10 minutes. Remove from heat and cool for 10 minutes. Spoon the sauce into a blender or food processor and blend until ingredients are combined. Reheat and serve over your choice of prepared pasta. Sauce can be refrigerated for up to one week and frozen for up to 6 months. Frozen or fresh marinara sauce can be served as prepared or used as a base for other sauces such as Bolognese or other red sauces.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *