Then dropped them right into ice water. The peel will come off very easily now.
I cut them in half, and squeezed the seeds and excess water out of them.
And wound up with a pot that looks like this.
I assembled the rest of the ingredients I needed. I always have fresh garlic, but not today. So in a pinch, I keep this minced garlic on hand, and I used it instead. I would have used bell peppers if I had them, but I didn't, and mine are not quite ready in the garden. I did use my own basil, and rosemary and lemons. I have a new favorite sea salt. It is Spice Islands Hickory Smoked Sea Salt. VERY hard to find though, and I am on the lookout for more. It is SO yummy!
Mince your onions...
Peel rosemary off woody stems and mince...Stack fresh basil leaves one on top of the other, right side down on cutting board.
Roll them into a tight little cigar.
Then run your knife through it cutting it into thin little ribbons of basil. Called chiffonade by chefs. I call it basil confetti.
Saute your onion and garlic on med heat in a little olive oil, until translucent.
Add your tomatoes to garlic and onion mixture, adding basil and rosemary and salt and pepper at this time. Squeeze juice of one lemon into sauce.
Puree with either hand held masher, or immersion blender.
I do love my immersion blender!
You will wind up with a nice creamy sauce like this. I toss in a bit more whole basil, put the lid on it, slightly askew to vent, and let it simmer all day. Checking occasionally for thickness, and taste. I will be adding chicken stock to it as it becomes thicker throughout the day.
I don't know what type of pasta I will serve it over tonight. I have to run to the store for some. But it is sure to taste yummy. I wish you could smell what I am smelling in my house as it simmers away.
So, that's what I am making today....homemade marinara sauce with my oodles of tomatoes. What are you makin'?