Marinara Caprese Style
1/4 cup good olive oil
2 large onions, chopped
8 – 10 cloves of garlic, minced
4 lbs. or so of fresh tomatoes – a mix of heirloom, roma, yellow cherry tomatoes or whatever is available
1/2 cup fresh basil, julienned
1 tsp. dried oregano
1 tsp. sugar
2 bay leaves
3 tbsp. tomato paste (preferably San Marzano brand in a tube)
2 tsp. very good balsamic vinegar
1 tsp. red wine vinegar
1 tsp. red pepper flakes, or to taste
salt and pepper
- In a large dutch oven, heat olive oil over medium heat. Saute the onions and garlic together over medium or medium low heat until translucent and soft, about 5 to 10 minutes.
Chop the tomatoes and half the cherry tomatoes. When onions and garlic are cooked down, add all the tomatoes, basil, oregano, sugar, tomato paste, bay leaves and salt and pepper. Cook over medium heat and stir frequently, breaking up the tomatoes as they cook down. When tomatoes start to break down, stir in the balsamic and red wine vinegar and red pepper flakes and continue cooking for about 45 minutes to an hour. Taste to check for salt and pepper and whether more vinegar is needed based on your preference.
The sauce will be a little chunky and will have some tomato skins, so to smooth out the sauce, use an immersion blender to break the sauce up or put in a food processor and pulse a few times to your desired consistency.