Fresh Tomato Marinara
1 medium Spanish onion, chopped
3 fresh garlic cloves, minced
1/3 cup olive oil
3 pounds super-ripe fresh garden tomatoes (about 10-12 medium)
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
This first step is the most important. Heat olive oil in a large skillet on your lowest stove setting. Add onion and garlic and cook VERY LOW and slowly, until they soften and yellow. Garlic browns and burns very easily and if it happens, it will ruin the dish. On my stove it takes about 15" on low to get the garlic right.
In the meantime, with a serrated knife, core, and then chop the tomatoes up into approx 1" pieces, saving all the juice. You might want to do this on a cookie sheet, so you don't lose the juice.
When the garlic and onion are ready, add the tomatoes and all other ingredients, raise heat and bring to a simmer. It will look like this:
|wish you could smell this|