Monday, August 11, 2014

Meg's Marinara Sauce



32 cups of Blanched and Peeled Tomatoes
4 large Onions coarsely chopped
3 Tbsp Minced Garlic
¼ Dried Basil
3 Tbsp of Italian Seasoning
½ cup Sugar
10 Chicken Bouillon cubes
5 tsp Salt (add more per taste)
1 tsp Pepper (add more per taste)

Blanch and peel tomatoes.

In a large skillet saute onions in a few tablespoons of olive oil until soft.

While onions cook, puree tomatoes in a blender in small batches.  Run them through a strainer to remove seeds.  When onions are soft, puree them in a blender (add some of tomato puree in so they blend easier).  Add tomatoes and onions to a big stock pot.  Turn on high heat.  

Add the rest of the ingredients.  Once the mixture begins to boil, turn down to a medium heat.  Gently boil for several hours to condense down to desired consistency.  Taste and add more salt or pepper if needed.

Freeze or can.

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