Homemade Organic Florentine Marinara Sauce

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:

  1. Heat the oil in a large, deep skillet.
  2. Add the onion, carrot and garlic.
  3. Saute until the vegetables are a golden brown, stirring occasionally.
  4. If you are using the whole tomatoes, puree them using an immersion blender.
  5. Add the pureed tomatoes to the vegetables.
  6. Season with the salt and pepper.
  7. Partially cover the skillet and simmer the mixture on low for 15 minutes.
  8. Carefully blend the mixture using an immersion blender on low with an “S” blade attachment.
  9. Add the butter, oregano and basil and mix thoroughly.
  10. Bring to a simmer and partially cover, cooking for an additional 30 minutes.
  11. Enjoy!
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