trey's basic marinara sauce

the marinara sauce, for me, is one of the most multi-function sauces ever.

it can serve as pasta sauce, as dipping sauce, as pizza sauce, and as a base for soups and rice dishes.

so here's my take on the classic homemade marinara.

fresh tomatoes, seeded and peeled
garlic
onion
salt and pepper to taste

1. in a pot of boiling water, gently throw in the tomatoes for 30 to 45 seconds, then scoop them out into cool ice water.

2. peel off the skin, and remove the seeds.

3. sautee garlic and onions, salt and pepper to taste.

4. add deseeded and peeled tomatoes, simmer for 10 minutes.

5. pour mixture in processor or blender, then puree.

6. cool and store mixture in the refrigerator (or freezer) if not needed immediately. for the best taste, consume within a week.

of course, this is the homemade artsy fartsy version for those who have the time to do this. there is a very quick version of the sauce, specially if meant for pasta, which i will post another time. i only make the drawn-out version when i have the time to do so. otherwise, i always use the quickie marinara cheat sauce.