Garden Fresh Marinara Sauce

Isn’t it amazing that you can plant a $4 pack of tomatoes seedlings in the spring and Vine to Spaghetti sauceget 100’s of vine fresh tomatoes a couple of months later?  Garden fresh food is hands down the most amazing thing to cook with.  You can take a stroll across your yard and pluck ripe vegetables  & herbs right off the vine.  And if you love to cook, with a small amount of patience and a little work you can turn a ripe tomato into homemade spaghetti sauce!

What you need:

  • 20-24 large Roma tomatoes
  • 4 large garlic gloves peeled and cut in ½
  • 2 tablespoons tomatoes paste
  • 3 large sprigs of fresh basil
  • EVOO
  • Salt & Pepper
  • Red pepper flakes if you like a little heat!

What you do:

  • Wash & remove the core from the tomatoes, set aside.
  • Bring large pot of water to a boil.
  • In small batches, drop the tomatoes into the water and boil until the skin starts to naturally peel.
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  • Remove the tomatoes from the boiling water and drop them into an ice bath.
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  • Remove the skins from the tomatoes.
  • Repeat the above 2 steps until all tomatoes are peeled.
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  • Crush the tomatoes using your hands until they are in small chunks.
  • Add EVOO to a large stockpot pan and sauté garlic for 30 seconds.  Do not burn!
  • Add tomato paste and stir until combined, about 3 seconds.
  • Add tomatoes, fresh basil, pinch of sugar, red pepper flakes and season with salt & pepper to taste.  Bring to a boil.
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  •  Reduce heat and simmer uncovered for 45-60 minutes until reduced and sauce is thickened (make sure you boil the water out otherwise it’s really runny).
  • Remove basil stems and large chunks of garlic.
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  • Optional: Let the sauce cool and puree in a food processor or blender if you like your sauce smoother vs. Chunky.
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Homemade marinara sauce

I enjoy making things from scratch because you know exactly what’s in it.  You don’t photohave to sacrifice any taste and can do so using fresh, healthy ingredients all while reducing the sodium.  When I realized Spring was “technically” here (although you wouldn’t know it from all the snow on the ground) and I still had 14 jars of my fresh canned tomatoes, I knew I needed to get cracking on using them.  What’s the point of all that work if you don’t use them in the winter when fresh produce isn’t available!

I found a great homemade spaghetti sauce recipe and tweaked it a bit to my liking.  It’s incredible and can give Rao’s sauce a run for their money.  Yeah, I said it!

This recipe makes about the same amount you would get when buying 2 jars from the store.  You can eat this with spaghetti, meatball sandwiches, lasagna or whatever else you like marinara sauce on.

FYI: While its way better with home canned tomatoes, you could certainly make it with store-bought.  Although it won’t be the same!

Enjoy!

What you need:

  • 1/4 cup EVOO
  • 3 garlic cloves, diced
  • 3 tablespoons tomato paste
  • 2 quarts / 64 oz canned tomatoes (you can use stewed tomatoes from the grocery store.  I recommend low sodium!)
  • 3-4 sprigs fresh basil
  • Pinch sugar
  • 1 teaspoon red pepper flakes (omit if you don’t like spicy)
  • Salt & Pepper to taste

What you do:

  • Add EVOO to a pan and saute garlic for 30 seconds.  Do not burn!
  • Add tomato paste and stir until combined
  • Add canned tomatoes, fresh basil, pinch of sugar, red pepper flakes and season with salt & pepper to taste.  Bring to a boil.
  •  Reduce heat and simmer uncovered for 45-60 minutes until reduced and sauce is thickened

    Homemade meatball sandwich!!

     

Meatball Sandwich

Meatball Sandwich