Yields: 0


9-7-17 joellyn made this with some of the excess tomatoes, very good, froze for future enjoyment!!
Active Time
46 Mins
Total Time
7 Hours 16 Mins
Serves 12 (serving size: about 1/2 cup)
Essential Marinara
Photo: Caitlin Bensel
Tim Cebula September 2017
Quick hack: Sub 3 (28-ounce) cans undrained whole tomatoes, crushed, for fresh; use rest of ingredients as directed. Bake uncovered 50 minutes at 425F.


1/4 cup extra-virgin olive oil 1 cup finely chopped sweet onion 5 garlic cloves, minced 7 pounds fresh tomatoes, cored and lightly scored on bottom 1 tablespoon sugar 2 teaspoons kosher salt 1/2 teaspoon dried oregano 2 teaspoons reduced-sodium soy sauce 1 tablespoon butter 2 sprigs fresh basil
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Nutritional Information
How to Make It

Step 1
Heat oil in a large Dutch oven or large oven-safe saucepan over medium-low. Add onion and garlic; cook 20 minutes or until translucent and tender, stirring occasionally.

Step 2
Preheat oven to 300F. Bring a large pot of water to a boil. Working in batches, plunge tomatoes into water; blanch 15 seconds or until peels loosen at scored edges. Remove from water; drain. Remove peels; discard. Chop tomatoes.

Step 3
Add tomatoes to onion mixture. Stir in sugar, salt, oregano, and soy sauce. Bring mixture to a simmer. Place in oven; bake, uncovered, at 300F for 6 hours. Remove from oven. Stir in butter, lapping sauce around sides of pot to deglaze browned splatters. Stir in basil; let sauce stand 20 minutes.

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