- 1 ea. can San Marzano Tomatoes (from Italy, not NJ)
- 1 ea. red onion
- 1 ea. garlic bulb
- Salt and pepper
- A smidge of sugar
- Cayenne, because it's awesome
- Green Italian things: oregano, basil, and / or thyme
- Pot or dutch oven
- A wooden stick-like stirring thing
- Grab a pot
- Open can of tomatoes and pour into pot
- Remove leaves that were leftover from canning the tomatoes
- Smash the hell out of the tomatoes with your wooden stir thing
- Chop a bunch of garlic and add
- Chop a chunk of onion and add
- Chop green Italian smell good stuff and add
- Add a little sugar to cut the natural bitterness of tomatoes
- Add to small fire (or indirect heat on grill)
- Stir occasionally to prevent burning
- It's done when it has reduced and smells awesome
Words from my mouth hole
My wife and only open store purchased marinara when the kids need something quick to eat. If we’re planning a meal, frozen, vacuum sealed marinara is all we’ll use. This is used frequently on our homemade pizza, lasagna, and spaghetti.
Roast the garlic in the oven prior to adding will be a subtle, but amazing upgrade to your sauce.
Get yourself a vacuum bag sealer and freeze what you don’t use. Tossing the bag in a sous vide for 45 minutes should be enough to get it ready.