WHEN LIFE HANDS YOU TOMATOES... MAKE MARINARA SAUCE. What to do with a 10 gal. bucket of (bursting out of their skin) sun ripened cherry tomatoes? Make home-made Marinara Sauce from fresh cherry tomatoes! I have found many recipes for home made marinara sauce on the internet, but when I look at them, they ask for canned tomatoes. Sorry…but that is not my idea of home made. I call that “Sorta home made” ... It was really easy too: 1. Wash off the Tomatoes before cutting them in half. 2. Place them in a large cooking pan with a few drizzles (1/3 cup) of olive oil. (use the good stuff). 3. Sprinkle kosher salt (coarse) and ground pepper to taste. I like it sweet so I also added 2 heaping teaspoons of sugar too. 4. Cut up 2 large yellow onions into cubes. 5. Add a half package of baby carrots; 2 tablespoons of garden fresh tyme, oregano, (1 tblsp. of dried italian seasoning) 3 bay leaves scored and 5 fresh large basil leaves shredded. ( I happen to have an prized herb garden. It is so easy to grow one. Morning shaded and half full sun.) Remove bay leafs after cooking before blending. 6. Press 1 whole garlic bulb (8-10 cloves) and scatter throughout the pan. 7. Preheat oven to 400 and let the pan of tomatoes low boil for about 1 hour. Turn off the let it cool for a few hours. The smell will remind you of a pizza parlour. 8. After the batch cools, blend the sauce into half blender batches until smooth. This crushes all of the seeds and skins beautifully; turning all of those vitamins into a thicker sauce. 9. Pour into quart-sized zipper baggies and freeze. They can last for about 2-3 months in the freezer. 10. When ready take your base sauce out of the freezer and add browned meat; more onion and celery . . . and whatever else you would add to any Ragu base sauce before calling it spaghetti or marinara sauce. Makes 2 gallons
Posted on: Wed, 11 Sep 2013 04:25:27 +0000
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