I have not had a lot of tomatoes from my garden this year. We had such a wet spring and first part of the summer, that the tomato plants got planted late. There are also too many tree branches overhanging the back yard now and we have more shade than we used to. I had to make a run to the Minneapolis Farmer’s Market to supplement my fall canning and freezing. One bushel of beautiful plum (or Roma) tomatoes later, I’m making Marinara Sauce and salsa.
I found this recipe for Marinara Sauce a couple of years ago and it’s become one of my family’s favorites. It’s from a blog called The Yummy Life and you can find the original recipe here. The best part of this recipe is that you can freeze it, can it, or do as we did when I made it – eat it!
Here is the recipe as I made it:
2 28 oz. cans unsalted whole tomatoes, coarsely chopped; OR 8 cups (4 lbs.) coarsely chopped fresh plum tomatoes that have been blanched and peeled (I used about 21 large tomatoes)
2 Tablespoons olive oil
1 Tablespoon minced garlic, (3 cloves)
1/2 teaspoon crushed red pepper
2/3 cup dry red wine
1/3 cup red wine vinegar
1 6 oz. can tomato paste
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf marjoram
1/4 cup chopped fresh basil (or 1 Tablespoon dried basil)
1/4 cup chopped fresh Italian parsley (or 1 Tablespoon dried parsley)
1/2 teaspoon white sugar
1 1/2 to 2 teaspoons kosher salt (to taste)
1/2 teaspoon ground black pepper
In a large stockpot, warm olive oil over medium-high heat.
Add garlic and red pepper flakes and cook about 1 minute – don’t let the garlic brown.
Add tomatoes (include liquid in canned tomatoes), wine, vinegar, tomato paste, oregano, thyme, marjoram, basil, parsley, sugar, salt, and pepper.
Bring everything to a boil, lower heat and simmer uncovered for 40-60 minutes, until mixture is desired consistency.
Taste and add salt, if needed.
May be canned or frozen.
I get the first batch going and then just get all the ingredients ready to go for batch number two. I figure I might as well do a couple of batches as long as I’m doing it.
This batch was easier because one of my daughters helped me with the blanching and peeling.
It cooks away in the pot, filling the house with its amazing aroma, while I do something else.
After it cools a bit, I use freezer zip top bags to put 2 cup batches into the freezer.
I ended up making four batches which gave me 10 pints and one meal (with the boys taking leftovers for lunch the next day).
This is such a tasty and easy meal when you freeze the portions. Just thaw, heat, cook your noodles, and dinner’s ready. Get out and support the farmers at your local farmer’s market!