Marinara Sauce

Ingredients Yields 1 ½ Gallons

  • 10 lb fresh Roma Tomatoes (8 lbs pureed 2 lbs diced ¼ inch)
  • 2 large yellow onions diced ¼ inch
  • 2 poblano peppers diced ¼ inch
  • 2 red bell peppers diced ¼ inch
  • 6 cloves garlic minced fine
  • 2 tablespoons dried oregeno
  • 2 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon ground cumin
  • 2 tablespoons fresh basil sliced thin
  • 2 tablespoons fresh oregeno minced
  • 2 tablespoons granulated garlic
  • 2 teaspoons salt and pepper to taste
  • ¼ cup olive oil


Using a blender puree 8 lbs of fresh Roma tomatoes and hand cut 2 lbs into ¼ inch cubes.
In a large sauce pan heat olive oil and add diced onions.
Sauté for 4 minuets then add garlic and sauté for an additional 2 minutes.
Add peppers and sauté for 4 more minuets until peppers and onions are tender.
Add tomatoes and all dried seasonings and cook over medium high heat for 5 minuets.
Add pureed tomatoes and fresh herbs and bring to a low boil.
Reduce heat and simmer for a minimum of 2 hours stirring occasionally.
Note this sauce is best when cooked low and slow you can’t cook it to long the longer it
simmers the more the flavors will incorporate and the sauce will deepen in flavor.

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