Homemade Marinara Sauce

Ingredients

• 6 large beefsteak tomatoes (Peeled after blanching and squeezing out excess liquid and seeds as described in the transcript.)
• water for boiling tomatoes (Use a large potful, sufficient to submerge the tomatoes.)
• ice water for shocking tomatoes (Use a large bowlful, sufficient to cool the tomatoes after boiling.)
• 0.25 cup extra-virgin olive oil
• 1 large onion (Chopped.)
• 10 garlic cloves (Finely chopped.)
• 1 tsp crushed red pepper
• 1 tsp ground pepper
• 2 tsp salt (Or to taste.)
• 1 tbsp dried basil
• 1 tbsp dried rosemary
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 6 tbsp cream cheese (Listed as an additional ingredient.)
• 1 cup mozzarella cheese (Listed as an additional ingredient; the transcript also mentions adding mozzarella cheese.)

Steps

1. 1

   Bring a large pot of water to a boil. Cut into the skin of each tomato as shown in the source so the skins can be removed easily.

2. 2

   When the water is slightly boiling, add the tomatoes and boil them until the skins loosen.

3. 3

   Transfer the boiled tomatoes to the large bowl of ice water to shock and cool them.

4. 4

   When the tomatoes are cool enough to handle, peel off their skins.

5. 5

   Using your hands, squeeze and break down the peeled tomatoes so excess liquid and the interior watery portion run out. The transcript describes this as the most difficult part of the recipe.

6. 6

   Heat the extra-virgin olive oil in a pot, then add the chopped onion and finely chopped garlic. The source transcript indicates that the marinara sauce is cooked in oil with these aromatics, but does not clearly state the heat level or cooking time.

7. 7

   Add the crushed red pepper, ground pepper, salt, dried basil, dried rosemary, dried oregano, and dried thyme to the pot.

8. 8

   Add the prepared tomatoes and cook the sauce until it reaches the desired marinara consistency. The supplied source does not specify a cooking time, temperature, or exact sauce texture.

9. 9

   For the richer additional version, add the cream cheese and mozzarella cheese, then stir until incorporated. The source lists these as additional ingredients and the transcript mentions adding mozzarella, but does not clearly provide the complete incorporation method.

10. 10

    Use the finished sauce for pasta or pizza. The description also says it can be made in bulk and the remainder saved for later use.

Notes

The supplied transcript clearly covers blanching, shocking, peeling, and squeezing the tomatoes, but the sauce-cooking portion is partially garbled and does not specify cooking time, temperature, storage duration, or the exact point at which the cheeses are added. Those details are therefore not supplied here. The description says the sauce may be made in bulk and saved for later use.

Nutrition per serving

• sauce
• condiment
• Italian-inspired
• vegetarian
• make-ahead
• bulk cooking
• pasta sauce
• pizza sauce