Marinara Sauce

I want to be a gardener. I really really do. And one day I will be, but today is not that day my friends. Luckily, until that day comes, I have my friend Kirsten, who lets us pretend we are helping when we show up to her garden, and who blesses me with beautiful ripe tomatoes that I use for salsa, BLTs, panini, salads, and now this. Kirsten's mom's recipe for fresh marinara sauce. If you've never had fresh marinara sauce, I'm telling you, this is the time to try it out. Of course it's delicious on pasta, but I think I most like it on roasted garlic bread. A warning though, once you start, it's hard to stop.

6 or 7 lbs of tomatoes

1 1/2 lb chopped onions

1 bulb of garlic

2 12 oz. can tomato paste

1/2 cup cooking oil

1/4 cup Kosher salt

1/4 c sugar

3 T brown sugar

1 t oregano

1 t basil

1 t parsley

Blanch and peel the tomatoes. Chop the tomatoes and set aside.

Saute onions and garlic in a large pot. Add the rest of the ingredients, bring to a boil, turn down heat and let simmer for 2-3 hours.

Puree half the mixture in a blender and then add back into original pot.