Phase 2 – Marinara Sauce

tomato

water

basil

parsley 

onion powder

garlic freshed minced

sea salt/pepper 

  1. Fill small saucepan with a few cups of water & bring to boil.
  2. Score skin of tomato in a few places with serrated knife.
  3. Blanch tomato in the boiling water for 1-2 mins.
  4. Immediately transfer tomato to ice water to cool and discard boiling water.
  5. Remove skin of tomato and discard skin.
  6. Preheat small non-stick saucepan over MED-HI heat.
  7. If want chunky sauce, crush tomato with your hands in saucepan (discard stem). If you prefer smoother sauce, puree tomato in blender or food processor then add to pan.
  8. Add garlic, onion powder, salt, pepper.
  9. Bring to low boil, then immediately reduce heat to low, cover & simmer for 15 mins, stirring often to keep tomato from sticking.
  10. Turn heat up to MED.
  11. Add parsley, more garlic, and basil.
  12. Cook 5-10 more minutes, stirring constantly. While cooking, start adding water 1T at a time until it reaches your desired consistency. I usually end up adding 3-4T of water.  Candace Y.
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