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Home Cooking

Fresh Marinara Sauce Methodology

zackly | Aug 12, 202002:42 AM     9

i've made marinara sauce countless times but almost always with canned tomatoes. I'm growing tomatoes this summer and would like to make some marinara sauce with them. They are round tomatoes, not the oblong "Roma" style tomatoes. Can someone walk us through the procedure? My attempts at fresh marinara sauce tended to be thinner than what I can achieve using canned. My key questions are; do the tomatoes need to be peeled? seeded? de-juiced? Do I need to add other ingredients like tomato paste? How do I attain the smooth sauce consistency, food mill? food processor? meat grinder? stick blender? Thanks and much appreciated!

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