Here’s the recipe for the marinara sauce I posted about! The link to the original is at the bottom for reference because I’m not sure I’ve ever followed a cooking recipe exactly in my entire life. Baking, sure. But nothing else. And even those I will probably modify or ignore eventually!
¼ cup olive oil
1 onion, finely diced
1 rib celery, finely diced
1 pinch salt
4 cloves garlic, minced
28 ounces cans whole peeled Tasti tomatoes
2 teaspoons white sugar
2 teaspoon salt
1 teaspoon red wine vinegar
½ teaspoon dried Italian herbs
1 pinch red pepper flakes2 bay leaves
½ cup water, or as needed (I didn’t add any this time)
Prep fully ripe tomatoes:
Remove stems. Boil 10 minutes or until skin starts to split. Add to cool water bath until cool enough to core and peel.
Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, ...
Chef John's Tomato SauceThis is the sauce you want to use as a base for so many different dishes, add meat to, or flavor to suit your tastes. It's easy to make and has that real homemade taste....