Fresh Marinara Sauce

 

 

 

 

 

Yield: About 4 cups sauce

4 pounds tomatoes
1/4 cup olive oil
Small onion
2 to 3 small cloves of garlic
1 Tablespoon basil
1/2 teaspoon salt plus more to taste
Fresh ground pepper to taste 

1/2 teaspoon Splenda

Peel, seed, and coarsely chop the tomatoes, retaining as much juice as possible.  I quartered the tomatoes and squeezed the seeds out over a strainer placed over a bowl to catch the juices.  You can then either coarsely chop the tomatoes or use a potato masher to do this in your pot.  Finely dice the onion.  Mix all together in slow cooker.

Cook on low for 6-8 hours.  If your sauce seems too thin, then mix together 1 Tablespoon corn starch and 1 Tablespoon water and stir into the sauce to thicken it.  If you want a less chunky sauce, then  use an immersion blender to your desired “chunkiness”!

Before serving sprinkle with fresh basil and shaved parmesan cheese.

You’re now ready to be employed by the best Italian restaurant as the marinara chef!

*You can tweak your tomato sauce with the addition of carrots, celery, and/or a pinch of red pepper flakes.  A dash of red or white wine also complements the sauce.