Recipe for marinara sauce from fresh roma tomatoes?

Fresh Tomato Marinara Sauce

Ingredients

30-35 roma tomatoes (sliced in half)

1/2 cup water

1/2 cup fresh oregano

1 cup fresh basil (leaf lightly chopped i love a lot of basil. you may want to do a)

1/2-1 cup sugar (taste i prefer it sweet)

1/4 tsp crushed red pepper (flakes to taste)

1/2 tsp black pepper (fresh ground black pepper to taste)

1/4 tsp salt (taste)

Directions

Wash all ingredients very well. Start with tomatoes and water over low heat in medium pot. Slowly stir in each ingredient and continue cooking and stirring for about 1/2 hour to an hour (at least, the longer/the better). If you can, refrigerate and reheat. I don't know why, but it taste better.

Great Additions: Artichoke Hearts, mushrooms, chopped onion, etc are just a few great additions you can add to this recipe! I have tried all of these just based on what I have in the kitchen at the time, and it always comes out great!

Note: This recipe is so versatile. Serve over pasta, I prefer linguini), vegetables, or even toasted crostini bread with a bit of mozzeralla on top. It can also be served cold over sliced toasted Italian bread as a bruschetta -- mmm.

http://www.yummly.com/recipe/Fresh-Tomato-Marinara...

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Marinara Sauce

Ingredients

3 lb roma tomatoes (ripe roma tomatoes or heirloom)

1/4 cup olive oil

1/2 cup fresh basil (leaf)

1 head garlic cloves (peeled)

kosher salt

black pepper

red pepper flakes (amount to taste)

Directions

Cut cores out of tomatoes and quarter.

Toss into a deep saucepan.

Add oil, basil, garlic cloves, salt. pepper, and red pepper.

Let mixture sizzle a little bit, then stir, lower heat, cover and.

simmer, stirring occasionally, until tomatoes and garlic are soft.

Pour mixture into a foley food mill and strain.

Return sauce to pan, cover and simmer until thickened as you like it.

http://www.yummly.com/recipe/Marinara-Sauce-Recipe...

this is a reasonably elementary and hardship-unfastened one. factors 2 tablespoons olive oil 3 cloves garlic, minced a million (28 ounce) can overwhelmed tomatoes a million (28 ounce) can tomato puree 2 a million/2 tablespoons dried oregano 2 a million/2 tablespoons dried parsley a million/4 cup grated Romano cheese a million/3 cup grated Parmesan cheese 2 bay leaves a million teaspoon onion powder guidelines warmth oil in a huge saucepan over medium warmth. Saute garlic until fragrant and comfortable. Stir in overwhelmed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. shrink warmth to low and simmer for a minimum of 40 minutes.

2 large yellow onions, peeled and diced

2 Tbsp olive oil

5-6 cloves of garlic, minced (about 2 Tbsp)

2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)*

1/2 cup red wine

12 cups peeled and seeded fresh ripe tomatoes**

salt and pepper to taste

In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.