Basic Homemade Tomato (Spaghetti, Marinara) Sauce

Place the tomatoes in a pot of gently boiling water. Blanch for 30 seconds, or until the skins begin to crack. Remove the tomatoes with a slotted spoon and transfer to a bowl of ice water to stop the cooking process.

When cool enough to handle, slip off and discard the tomato skins. In a food processor or blender, blend the tomatoes until smooth. Or pass them through a food mill and discard the seed residue. Set aside.

In a medium saucepan, warm the oil over medium-low heat. Add the garlic. Sauté for 4 minutes, or until lightly browned. Add the tomatoes, tomato paste and tomato puree. Gradually stir in the water/broth. Cook over medium heat for about 45 minutes, stirring occasionally. Add the basil, oregano, thyme, soy sauce, and pepper. Simmer for 15-20 minutes.

VARIATIONS:

1. For a quick sauce, puree all of the ingredients in a food processor or blender. Pour the sauce into a saucepan.Bring to a boil over medium heat. Reduce the heat to medium low, cover and simmer for 30 minutes. Stir occasionally.

2. For a meat sauce, add 1/3 lb. fresh ground beef.

3. For a veggie sauce, add 1 cup chopped onion and 1 cup chopped veggies once simmering.

4. For a chunky sauce, peel the tomatoes and remove the seeds. Coarsely chop them and add them directly to the saucepan without pureeing them. Adjust the degree of chunkiness by mashing tomatoes with the back of a spoon.

5. For a marinara sauce, add 1 cup chopped onion along with the garlic. Sauté until soft. Use 1 can (28 oz.) peeled plum tomatoes in place of the fresh tomatoes. Chop the tomatoes in the can. Add the tomatoes (with juice) to the onions and garlic. Omit the tomato puree and water/broth. Reduce the tomato paste to 2 tablespoons and stir into the tomato mixture. Add the basil, oregano and thyme. Replace the soy sauce with 1 tablespoon red wine vinegar. Simmer over medium heat for 15-20 minutes.

The possibilities are endless!