Sausage and Basil Marinara Sauce for the Freezer, Made with Fresh Tomatoes

Ingredients

• 15-20 very ripe tomatoes, peeled and diced in pieces 1/2 to 1 inch
• 1-2 cans tomato sauce
• 1-2 cans diced tomatoes
• 3 T dried basil
• 3 T dried oregano
• 2 T ground fennel seed
• 3 T minced garlic or garlic puree
• 5 dried bay leaves
• 1 pkg. turkey Italian Sausage
• 1/4 cup olive oil plus 1-2 T for browning sausage
• 1/4 cup chopped fresh oregano
• 1/2 cup chopped fresh basil

Directions

1. For the tomatoes, fill a deep pot with water and bring it to a gentle boil. Rinse the tomatoes, then make a V-shaped cut at the top of each one to remove the stem end. Lower the trimmed tomatoes into the hot water for 1-2 minutes, then move them to a cutting board and pull away the skins. If the skins are stubborn, return the tomatoes to the water for a little longer. Work with 4-5 tomatoes at a time, and let them sit briefly until they are cool enough to handle.
2. Cut up the peeled tomatoes and transfer them to a large, heavy pot. Stir in the tomato sauce, diced tomatoes from the cans, dried basil, dried oregano, ground fennel, garlic, and bay leaves. Bring the sauce to a low simmer and cook it for 1-2 hours.
3. Warm 1-2 T olive oil in a large skillet. Remove the sausage from its casings, add it to the pan, and cook it until deeply browned, using a sturdy spatula or potato masher to break it into small pieces.
4. Stir the browned sausage into the pot of sauce and continue simmering for another 2-3 hours.
5. Add the olive oil, fresh oregano, and fresh basil, then let the sauce bubble gently for 10-15 minutes more.
6. Cool the sauce before you put it in the refrigerator or freezer. Stored in a plastic container with a snug lid, it will last close to a year in the freezer.