Sure, you can buy marinara premade at the grocery store, but nothing is quite as comforting as homemade tomato sauce simmering on the stove. From a health standpoint, we also love tomato sauce because tomatoes contain the health-promoting antioxidant, lycopene, which becomes more available to your body when it's heated.
- 20 Roma Tomato – or use 1/2 kilo of canned of peeled tomatoes
- Garlic cloves
- 1/2 Onion, raw – large, chopped
- 2 tbsp Brown Sugar, unpacked
- 8 Basil leaves
- 1 tbsp Oregano, dried
- 1 tbsp Italian Seasoning
1 tbsp Vinegar, balsamic
1 tbsp Salt
- 1/2 Pepper, sweet, raw
- 1/4 Olive Oil
Score 20 roma tomatoes (place a shallow X on the bottom of each tomato).
- Bring a pot of water to a boil. Submerge tomatoes in boiling water for 15-20 seconds, depending on ripeness, until the skins are loosened
- Move the blanched tomatoes to a bowl of ice or cold water. Peel the skins off from the X.
- Add peeled tomatoes to a pot and crush tomatoes with blender on LOW speed for 5 seconds.
- Add remaining ingredients to the pot — garlic, onion, brown sugar, oregano, Italian seasoning, balsamic vinegar, bay leaves, salt, pepper, and olive oil.
- Bring to a boil. Turn heat down to simmer on low for 45 minutes - 1 hour.
- Remove bay leaves.
- Blend sauce until desired consistency. For a chunkier sauce, blend 4-5 pulses. For a smoother consistency, blend 5-10 pulses.
- Add in 8 leaves of basil and simmer for 30 more minutes until thick.