Martha's Simple Marinara
Portion into individual pint-size jars to have fresh tomato sauce on hand all year long.
- Total Time:
- Yield: About 2 quarts
Source: Martha Stewart Living, September 2016
- 1/3 cup extra-virgin olive oil
- 2 medium onions, cut into 1/4-inch pieces (2 3/4 cups)
- 4 cloves garlic, minced (about 2 tablespoons)
- 6 tablespoons tomato paste
- 1 batch (about 10 cups) Tomato Puree
- 3 basil sprigs
- Kosher salt, freshly ground pepper, and red-pepper flakes
Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are very soft and translucent, 10 to 15 minutes. Add tomato paste and cook 2 minutes more. Add tomato puree and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors meld and sauce has reduced to 8 cups, about 1 hour 15 minutes. Season to taste with salt, black pepper, and red-pepper flakes. Let cool to room temperature, about 1 hour.
Portion into jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.