Basic Marinara Sauce + How To Peel & Seed Tomatoes
I don’t have any sentimental stories about watching my grandmother stir a simmering tomato sauce over a wood stove, or helping her tear herbs from the garden and plopping them into the pot. Instead, maybe I’ll be that little old grandmother one day, with a recipe like this one to pass down for generations. Maybe my grandkids could then start a food blog of their own and refer to their grandmother with the bomb-diggity tomato sauce.
Yes, you heard me. It will be bomb-diggity, because naturally, I’ll have made it a thousand times by then. Just you wait.
Before making this sauce, I had always poured pretty much everything from a can. Nothing wrong with that. That’s the way most grandmothers do it, I’m sure. But, the taste of a tomato sauce made with fresh tomatoes… Oh, my. You have GOT to experience it, at least once.
First things first, though. In order to get your tomatoes ready for mashing into a marvelous tomato sauce, you need to peel and seed them. Don’t worry, it’s very easy and quick to do.
The steps are described in addition to the recipe below, so give it a click and set aside some time to learn something new and fill your home with the sweet smell of homemade marinara sauce!
How To: Peel & Seed Fresh Tomatoes
1. Remove the small green stalk from each tomato, if there is one. Cut a cross in the top of each tomato. With a paring knife, remove the hard, green core of the tomatoes.
2. Boil a large pot of water and fill a large bowl with cold water and ice. When water is boiling, put 2-3 tomatoes in the pan. Leave them in for 20 seconds. The skin will split, starting from the top incision.
3. Remove them with tongs and plunge immediately into cold water. Continue with all tomatoes.
4. Remove tomatoes from cold water and gently peel off the skin.