Easy easy marinara sauce. I've been rethinking the red sauce. I still like the idea of the crock pot sauce but it doesn't always deliver the texture and flavor I want. So I tried a few new ways. The first was good the second was outstanding.
Method 1:
Get a large can of whole peeled roma tomatoes and drain them. Cut them in half and dump the seeds. Crush them with your hands an dump in a pot. Drain and add one can of diced tomatoes. Add one clove of garlic crushed, 1 tsp of dried (or fresh) herbs. Simmer for 20 minutes or so and you are done.
Method 2:
It's a bit counter-intuitive, but it is awesome. You want 15-20 good Roma tomatoes or 10 beefsteak. Cut all of them in half and remove the seeds and all of the liquid goop. Place skin down in a roasting pan. Sprinkle with dried or fresh herbs. Slice up 2 garlic cloves thinly and put at least one slice in each tomato. Sprinkle each tomato with a pinch of salt and drizzle with olive oil. Roast all the tomatoes at 350 for 45 minutes to an hour. You want them looking wrinkled when you take them out. Now you have a choice, you can peel & puree or run them through a food mill. This sauce is ready to go it's smooth and mellow and has that smoky roasty flavor. On Pizza, pasta or a dipping sauce for fried calamari or cheese nothing beats this.
OK just did this with beefsteak tomatoes. Great flavor but way too watery. I need to simmer it way down. Keep to the Romas they work so much better. Peace Love Pasta
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