Marinara Sauce

To prepare the tomatoes, core each one by running the tip of a sharp knife at an angle around the core to cut out and remove, then score the bottom of each with an X. Half fill a large pot with water and bring it to a boil. Prepare another large bowl with a few ice cubes and half fill it with cold water. Working in batches, place 4-5 tomatoes into the boiling water and blanch for a minute. Remove the tomatoes from the water and place them into the cold water. Let them sit for a minute then remove from the water and then peel away the skin and discard. Once all of the tomatoes are peeled, give them a rough chop and set aside.

Place a large pot over medium-high heat. Add the olive oil then fry the onion and bay leaves until the onions soften and start to brown. Add the garlic and fry for another minute until fragrant. Add the chopped tomatoes and oregano and mix to combine. Turn the heat down to medium and simmer for 30 minutes, stirring occasionally.

After 30 minutes, use a potato masher to mash up any big pieces of tomato until you have a smooth but chunky sauce. Add the butter and sugar and continue simmering for another 10 minutes. Stir in the basil and parsley, then season to taste and remove the pot from the heat.

To store marinara sauce, place into a clean glass jar that seals and refrigerate for up to 4-5 days. To freeze, seal in a freezer-safe tub or zip-lock bag once completely cooled. Can be stored for up to 3-4 months.

Serving Suggestion

For a quick, fuss-free dinner, toss the cooked pasta in marinara sauce, top with Parmesan cheese and basil (fresh or pesto). Season and serve immediately.

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