Marinara sauce made from fresh tomatoes on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/sous-marinara-iz-svezhih-tomatov/Notes on ingredients:

      Tomatoes. The best tomatoes for this sauce are dense, meaty varieties – like plum tomatoes. They have less liquid and more firm flesh. In any case, they should be ripe tomatoes; it’s not worth using out-of-season unripe tomatoes.

      Herbs. In this recipe, I use dried oregano. If you don’t have oregano, you can use other herbs to your taste – basil, thyme, a mixture of “Provençal herbs,” etc. You can also add fresh herbs to the sauce, but there’s a nuance: to preserve the aroma, they should be added to the sauce at the very end. This option is good if you plan to use the sauce immediately. If you intend to store it, it’s better to use dried herbs.

      Tomato paste. This ingredient can be omitted if the tomatoes are perfectly ripe and flavorful. But an additional boost of tomato flavor certainly won’t hurt, so I wouldn’t remove this ingredient from the list unless you physically cannot buy it.

      Let’s move on to the preparation.

      We wash the tomatoes. We make a shallow cross-shaped cut on the skin of each.

      We pour boiling water over the tomatoes and leave them for a minute.

      Then we peel the skin off each tomato.

      We chop the tomatoes into cubes, removing the stem attachment. We finely chop the onion and garlic.

      In a pot or large saucepan with a thick bottom, we heat 2 tablespoons of vegetable oil over medium heat. We add the onion and sauté, stirring, for 6-7 minutes, until soft and slightly golden.

      We add the garlic and oregano.

      We sauté, stirring, for about a minute. We add the tomato paste.

      We sauté, stirring, for another couple of minutes – until it turns a rusty brown color and a sweet aroma appears.

      We add the tomatoes to the pan, lightly salt, and mix.

      We bring the mixture to a boil, reduce the heat to the minimum, and cook, stirring occasionally, for about half an hour. During this time, excess liquid will evaporate from the tomatoes, the tomatoes will stew, and the sauce will acquire a thick consistency.

      We remove the sauce from the heat and blend it with a blender.

      I usually blend about half of the mixture, leaving the rest as is for a richer texture. You can do the same or blend the sauce completely. Or not use a blender at all.

      Finally, we season the sauce with salt and pepper to taste and mix.

      The sauce is ready to use.

      Enjoy your meal!



       This marinara sauce recipe made from fresh tomatoes has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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