Considering how easy it is to prepare your own homemade Neapolitan sauce, you might decide to quit using store-bought marinara sauce. For me, sweet basil is already sweet enough and doesn’t require any additional sweeteners. Use the sauce to top pizza or lasagna or to top pasta.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 4 pounds tomatoes
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 10 leaves fresh basil, roughly chopped
Instructions
- Score an “x” in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
- Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
- Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
- Stir in fresh basil and remove from the heat. Serve immediately.
- To use later, cool sauce to room temperature and store in the refrigerator for 1 week or freeze for longer.