This is adapted from a recipe in Edward Giobani’s Family Italian Cooking book printed in 1971. He obtained it from a Florentine when he was living in Florence. Edward said in his recipe, “This is the best marinara sauce I have ever tasted.” I totally agree. I have altered the method as to make it synthetic-chemical free and a bit easier to make, but the authentic flavors are still there.
Here’s What You’ll Need:
- 1/4 cup organic first-cold-pressed olive oil
- 2 cups organic onion, coarsely chopped
- 1/2 cup organic carrot, sliced [1 small to medium organic carrot]
- 2 organic cloves of garlic, finely minced
- 4 cups organic jarred Italian plum tomatoes (in glass, not a can) OR 2 cups organic tomato puree plus 2 cups of unchlorinated and unfluoridated water, divided
- 2 tsp. Real Salt
- 1/2 tsp. freshly-ground organic peppercorn blend
- 4 Tbsp. organic pasture butter
- 1 Tbsp. organic fresh oregano, chopped OR *1 tsp. organic dried oregano
- 1 Tbsp. organic fresh basil, chopped OR *1 tsp. organic dried basil
Here’s How I do it:
- Heat the oil in a large, deep skillet.
- Add the onion, carrot and garlic.
- Saute until the vegetables are a golden brown, stirring occasionally.
- If you are using the whole tomatoes, puree them using an immersion blender.
- Add the pureed tomatoes to the vegetables.
- Season with the salt and pepper.
- Partially cover the skillet and simmer the mixture on low for 15 minutes.
- Carefully blend the mixture using an immersion blender on low with an “S” blade attachment.
- Add the butter, oregano and basil and mix thoroughly.
- Bring to a simmer and partially cover, cooking for an additional 30 minutes.