V's Marinara-Sauce Start to Finish

Ingredients

• 20-25 large steak tomatoes, blanched (See Note * )
• 2 tablespoons light olive oil
• 1/2 teaspoon dried bay leaf
• 2 tablespoons italian seasoning (or 1 tablespoon basil & 1 tablespoon Oregano)
• 2 tablespoons sugar
• 3 garlic cloves, minced (add more to taste)
• 1 medium yellow onion, chopped
• 1 teaspoon salt
• 1 teaspoon coarse black pepper
• crushed red pepper flakes (optional)
• white wine vinegar, if needed

Directions

1. 1

   *BLANCHING TOMATOS: While stock pot or large dutch oven water is boiling, cut a large "X" with a paring knife on the bottom of tomatos. Carefully drop tomatos in boiling water for 30 seconds. Once removed from water, place in a bowl of ice water this stops the cooking. The skin will peel right off tomatos.

2. 2

   Blanch and peel tomatos, set aside.

3. 3

   In a large skillet, add olive oil and Add the onion, garlic and bay leaves, sauté until limp and fragrant Add salt and pepper.

4. 4

   In a blender, (in batches) add tomatos, and sautéd onion and garlic mixture.

5. 5

   Puree until desired consistency.

6. 6

   Transfer puree to stock pot add basil, oregano, sugar, and pepper (red pepper flakes if using) and bring to a slow boil over medium heat .

7. 7

   Reduce heat to simmer and continue to cook 2.5 hours. (Sauce will turn bright red to a dark red/orange and thicken up) Stir occassionaly. Taste! If the sauce is too sweet for you, add white wine vinegar by the teaspoon. (this will cut the sweet).

8. 8

   Serve over pasta, or your favorite recipes that include marinara sauce.

9. 9

   ENJOY with loved ones!

10. 10

    Any left over can be frozen.