When i got home this afternoon I made an epic pot of marinara: canned tomatoes, onion, garlic, olive oil, oregano, salt and pepper cooked on low for a few hours.
Definitely one of my best batches in recent memory if I do say so myself. Making your own is so much better than spending money on mediocre jarred sauce. And it freezes really well.
I’ve been meaning to do this for almost a week now, so it’s nice to cross that off the list.
I really would like to know if you managed to get it kinda thick…what are the proportions of things? It’s been a challenge re: pizza sauce.
Yesterday, I used a 6 lb 10 oz jar of tomatoes, 5 cloves garlic, about 1/2 cup chopped onion, and the spices were just to taste. For me, the trick seems to be bringing the sauce to a boil and then letting it cook on low for at least 2 hours, stirring every now and then and breaking up large pieces of tomato. You could always try cutting up the tomatoes or pureeing them before you put them into the pot, I suppose, for pizza sauce. Or try cooking it for even longer on a day you have the time.
For pizza sauce, put the cooked tomato sauce through a food mill. Old Neopolitan style 😉