Marinara sauce from Serious Eats

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Notes about this recipe

  • edenblanchard on April 22, 2020

    Made this with our Yakima valley tomatoes. Turned out great. Broke down the tomatoes slightly with the immersion blender at the start of cooking. Pureed slightly towards the end. Want to try again, but with the tomatoes, a little more broken down so it has a more saucy consistency but still with texture.

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