Savor a mouth watering classic. A traditional fresh marinara sauce seasoned with garlic and herbs.
- (4.2 /5)
- (111 Rating)
- 20 lbs of mixed ripe tomatoes (varying sizes and types)
- 3 tablespoons extra-virgin olive oil, plus extra for greasing
- 1 large yellow onion, minced
- 3 medium cloves garlic, minced
- 1 spoon of baking powder
- 2 large sprigs fresh basil
- 1 small tomato-plant cutting with about 5 leaves (optional)
- Kosher salt
- 1. In a large stockpot, heat the 10 pounds plum tomatoes, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil, covered and stirring occasionally, and then cook until tomatoes are softened, about 10 minutes.
- 2. Preheat oven to 275°F and grease several rimmed baking sheets and baking dishes with oil. Using a food mill or a stand-mixer's vegetable-strainer attachment, pass cooked plum tomatoes and all their liquid into a large heatproof container. Discard skins and seeds.
- 3. Pour plum-tomato purée into rimmed baking sheets and/or baking dishes, being careful not to overfill them.
- 4. Slowly transfer baking sheets and dishes to oven and bake, checking every 15 minutes and stirring once purée begins to thicken, until a thick, spreadable tomato paste forms, at least 2 hours.
- 5. Meanwhile, fill the same large stockpot with remaining 10 pounds mixed tomatoes and cook, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil, covered and stirring occasionally, and then cook until tomatoes are softened, about 10 minutes. (Work in batches if your pot can't hold all 15 pounds at once.)
- 6. Using the food mill or the stand-mixer's vegetable-strainer attachment, pass cooked mixed tomatoes and all their liquid into a large heatproof container. Discard skins and seeds. Measure out 1 quart of mixed-tomato purée and set aside.
- 7. Heat 3 tablespoons olive oil in a large, wide saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring occasionally, until softened and sweet, about 8 minutes. Add remaining mixed-tomato purée and simmer, stirring occasionally, until reduced to a sauce-like consistency, 35-40 minutes.
- 8. Remove from heat, stir in basil and tomato-plant cutting, if using, and let steep for 5 minutes. Discard basil and tomato-plant cutting. Stir in oven-dried tomato paste and reserved tomato purée, and season with salt. Use as desired or freeze.