Marinara Sauce

Every year, my daddy gives me a whole bunch of tomatoes from his garden. I love tomatoes, and marinara sauce is one of my favorite uses for them. I will make up big batches of this and freeze them so I can enjoy the fresh tomato taste all year.

Marinara Sauce
To peel tomatoes:
Using a long handled fork or tongs, hold tomato directly over flame on stovetop (do not place into flame). Rotate and continue to hold over flame until the peel begins to bubble evenly around surface. Remove from heat and cut a slit in the peel. From there it will be easy to remove the peel from the tomato with your hands. (this is a messy job) If the peel does not remove easily, it needs to stay on top of the flame longer.
Once peeled, cut tomatoes in very small pieces. This recipe calls for 5 tomatoes, but you can easily alter the ingredient amounts to fit however many tomatoes you want to do.

Heat 1 tbsp olive oil and 2 tsp minced garlic in a skillet over med-high heat. Add tomatoes, 1 tsp sugar, 1/4 c. water, and 1 tbsp fresh chopped basil. Season with salt and pepper. Heat to boiling. Once it comes to a boil, reduce heat to med-low and simmer for about 10 minutes, until flavors are well blended and tomatoes are tender. Stir often and smash up some of the tomatoes as you stir.


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