Sunday Sauce

Sunday sauce for Sunday supper.

My husband’s family marinara recipe was passed down by his late father, who instilled in Bobby a love of cooking that endures to this day. Whether you call it red sauce, marinara, or gravy, this recipe will fill your house with delicious smells and some love as it simmers on the back burner all day.

What You’ll Need:

• 10 Roma or San Marzano tomatoes

• 2 large yellow onions, diced

• 5-6 cloves of garlic, minced

• 1 6 oz can of tomato paste

• 3 28 oz cans of peeled crushed tomatoes (San Marzano ALWAYS preferred)

• 1 cup red wine

• 2-3 tbsp balsamic vinegar

• Parsley, one bunch chopped

• Basil, one bunch chopped

• S & P

How to Make It:

1. You first have to prep your fresh tomato purée, which is a bit labor intensive, but truly makes a difference. You’ll need a pot to boil water, a bowl to make an ice bath, and a food processor

2. Once you’re ready to go, get some water boiling in a pot and fill your bowl with water and ice. The more ice the better.

3. As the water comes to a boil, get the Roma/San Marzano tomatoes ready by slicing an “x” into the bottom of each. The cut doesn't have to be deep, but make sure to cut through the skin

4. Once at a rolling boil, blanch the tomatoes for 30-60 seconds but no more. Immediately remove and submerge in ice bath before peeling. You’ll notice that the “x” you cut before has now opened a bit, allowing for easy peeling off the tomato skin

5. After peeling your tomatoes, combine them with a glug of EVOO, some fresh basil, and a splash of balsamic in a food processor and purée until smooth. Set aside

6. Heat 1-2 tbsp of olive oil in the bottom of your sauce, adding onions once up to temp. Sautée until translucent, 4-5 minutes

7. Add minced garlic, sautée for another 1-2 minutes before adding tomato paste. Mix thoroughly until onions and garlic are incorporated

8. Add red wine and simmer until alcohol cooks off

9. Dump your fresh tomato purée into the mixture once reduced. Simmer for another 4-5 minutes before adding your cans of tomato

10. Add basil, parsley, s&p, balsamic, and red pepper flakes to taste. You really can’t use too many fresh herbs, so don’t worry about adding too much.

11. Add 1 cup of water, stir, and let simmer on medium-low for at least 2 hours. The longer it goes, the better it will be! Stir occasionally. 

12. Serve over your favorite pasta and enjoy!