Making fresh marinara sauce isn't new to us, but when we made it at the pasta making class, at Cucina Bambini this weekend, I decided to blog about it. Besides, it's a must for an unprocessed pasta dinner. So, here goes...
Bear in mind that you can change the proportions to suit your tastes.
Start with fresh tomatoes - the fresher, the better. To make them easy to peel, blanch them, whole, in boiling water for two minutes. Immediately plunge them into ice water. Then you can cut them in half and easily peel them.
Dice your peeled tomatoes. We used about 2 cups of fresh tomatoes. Add 2 C of fresh tomato sauce.
In a large flat bottom pan, soften minced garlic and diced onions in a splash of olive oil.
When the tomatoes begin to cook down into a cohesive sauce, season with salt and pepper.