Saturday, October 15, 2011

Fresh Marinara

I was given these beautiful organic tomatoes by a friend who said they would go bad if they were not used right away. No problem. Marinara coming right up! The secret to great marinara is organic plump tomatoes... and removing their skins. I have not had a good marinara where the skins have not been removed. It is a simple process that makes all the difference.

10  tomatoes, skinned, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine.

 To remove the skins, place tomatoes in boiling water for ten minutes,

Remove and immediately put into iced water. Drain.
You will notice the skin will be wrinkled, making it very easy to peel off the skin. Peel the skins off and, you can also squeeze out the seeds.

Saute garlic in extra virgin olive oil, add seasonings,simmer in pot for 15 minutes add wine and basil.
Cook for 15 more minutes. Use a hand blender to completely mix up and almost puree the marinara.

Serve over your favorite gluten free pasta.

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  1. Looks like a perfect sauce!! Yum. I love that you took the time to use fresh tomatoes here. Very nice.

  2. Looks delicious! If you ever need to remove the skin for a recipe where the tomato won't be cooked, you just make a little x in the skin on the bottom of the tomato, drop it in boiling water for 2-3 minutes, then drop the tomato in a bowl of ice water to stop the cooking. It's called tomato concasse and used in a lot of rest. recipes so that you don't have to serve it with the skin on...


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