Fresh Marinara Sauce

Ingredients

Based on 16 servings per recipe.

• 6 pounds or 15 medium ripe tomatoes or 2- 28 ounce cans low sodium tomatoes
• 1 pot boiling water
• 6 garlic cloves, minced
• 2 large onions, chopped
• 3-4 large carrots, grated
• 1/3 cup olive oil
• 2 tablespoons dry or 1/3 cup fresh basil, chopped
• 1 tablespoon dry or 3 tablespoons fresh oregano
• 1 teaspoon pepper

Preparation

1. If using fresh tomatoes, put in boiling water a few at a time, and cover for about 1 minute.
2. Lift them out with slotted spoon and plunge into cold water.
3. Peel off skins and coarsely chop tomatoes to get 11-12 cups.
4. If using canned low sodium tomatoes, coarsely chop.
5. In a 5-quart or larger kettle, cook garlic, onion, and carrots in oil over medium heat, stirring occasionally, until onions are translucent.
6. Add tomatoes, basil, oregano, and pepper.
7. Bring to a boil, lower the heat and simmer rapidly, uncovered, stirring occasionally until sauce has thickened. Serve over pasta.
8. Freeze extra sauce in freezer containers or food storage bags until needed.