Fresh Marinara Sauce
This is a great basic marinara to have on hand, and I'll be glad to have extra in the freezer the next time I'm making spaghetti or lasagna.
Makes 3 quarts (cut this recipe in half if you don't want a huge amount)
15 pounds fresh Roma tomatoes
2 tablespoons extra virgin olive oil
2 yellow onions
8 cloves garlic
2 cups dry white wine
1 large bunch fresh basil
1 bunch fresh parsley
Salt and pepper to taste
Preheat oven to 425 degrees. Wash tomatoes and cut in
half lengthwise. Place tomatoes cut-side-down on a baking sheet lined
with parchment paper or a silpat. Roast for 10 minutes. Cool and peel
the skins off and discard. Place peeled tomatoes in a large bowl. Crush
with clean hands, or chop tomatoes. Discard any tough stems.
Heat olive oil in a large Dutch oven or stock pot over medium
heat. Add onions and saute until translucent, about 5 minutes. Add
garlic and saute another minute. Add white wine and simmer until most of
the liquid has cooked off. Add the tomatoes and simmer until reduced by
one third to one half. Stir in basil and parsley. Season with salt and
pepper to taste. Blend with an immersion blender if you would like a
less chunky sauce.
Cool and freeze any extra. If freezing in canning jars, be sure to leave at least 1" of headroom, as the sauce will expand in the freezer.