Marinara Sauce

Marinara

*sorry I don't have exact measurements on this one, it's just something I taught myself how to do, out of a profound dislike of canned foods



Bring a large pot of water to a boil. Have another large pot of ice water ready next to it.

Using a wok spider or a strainer insert, lower several large tomatoes into the boiling water. Cook for four minutes, then immediately submerge them into the ice water.

Gently, using your bare hands, rub the tomatoes. The skin should slip right off.

Cut your peeled tomatoes into large rough chunks. If you don't want the seeds, pick them out, but save as much of the pulp and juice as possible.

In a large heavy skillet, heat a few tbsp of olive oil over medium heat till it shimmers. Saute 3 minced shallots and 2 minced cloves of garlic till translucent.

Reduce heat to low-medium-low and add your tomato chunks. Add 1/8 cup white wine or rose. Add 3 cups BOTTLED (not canned)
tomato juice. Cook fifteen minutes, stirring frequently.

While that's cooking, mince 2/3 oz fresh basil and 2/3 oz fresh rosemary. Strip the leaves from 2/3 oz fresh thyme. Add to pan.

Using a slotted spoon or potato masher (or immersion blender, if you have one), crush the tomatoes, stirring with your mashing
tool as you do so. Once you have a more or less smooth mixture, cook another five minutes.

Increase the heat to medium-low and cook, stirring occasionally, until sauce has reduced to desired thickness. Serve immediately.


***I like this with my homemade ravioli, but Jeremy's had it on spaghetti too.