Fresh Tomato Marinara Sauce

In an effort to use even more tomatoes we made this fresh marinara sauce one evening. It takes less than 30 minutes and although it's certainly not the slow cooked, thickened tomato sauce that you're used to eating, we both thought it was pretty good. I didn't want to find a recipe that made massive amounts of tomato sauce that needed to be canned, that was much more work than I wanted to put in on a weeknight for dinner.

Recipe from Five Heart Home

-4 pounds ripe tomatoes
-1 tablespoon extra-virgin olive oil
-4 large cloves garlic, minced
-1 bunch fresh herbs (such as basil, or a combo of basil, parsley, oregano, and/or thyme)
-1/2 teaspoon salt
-Freshly ground black pepper
-1/2 teaspoon balsamic vinegar
-Crushed red pepper flakes, to taste
-Additional fresh chopped herbs, to taste (optional)

Cut tomatoes into chunks and pulse a few times in a food processor. Set aside.

In a large pot set over low heat, saute the minced garlic in olive oil until fragrant. Add the tomatoes and juices to pot, place the fresh herb bunch on top, raise heat to medium, and bring to a simmer. Reduce heat to low, cover pot, and simmer for 30 minutes, stirring occasionally.

When sauce has thickened and reduced, remove the herb stems. Stir in salt, pepper, balsamic vinegar, and crushed red pepper --  taste and adjust any seasonings as needed. The original recipe called for sugar, but we chose to leave it out. Once the sauce is seasoned use an immersion blender to give it a few pulses -- you want there to be some texture left, so don't overly process the sauce.


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