This last weekend, on Saturday, I picked up a box of tomatoes. A twenty-five pound box of tomatoes. In my head, I figured I’d have all the tomatoes processed and canned by Saturday night.
Well, it’s Monday. Today, I finally got around to using up the last of the tomatoes on this lovely, delicious marinara sauce. (I made and canned salsa on Sunday).
This was my first attempt at marinara, and I don’t think I’ll ever buy it again. Homemade, as always, is so much better! You control the quality of the ingredients, the salt and the sugar – I don’t add any. The tomatoes are sweet enough!
If you’re making this from fresh tomatoes, the most labor intensive part of the process will be peeling and seeding the tomatoes. If you need to learn how to peel and seed fresh tomatoes, you should follow this awesome tutorial from Former Chef! Other than that, you chop a bit, you simmer for a long time, stirring occasionally and that’s about it! You just need a free afternoon – so seriously, make it! You can watch reality tv while it simmers. While you’re at it, make A LOT, then can it – ladle the sauce into hot, sterilized pint jars, put the self sealing lids on top and screw on the bands – then process for 35 minutes in a boiling water bath. Or freeze it in ziplock bags – lay them flat while they freeze to take up less freezer space.
Just think how happy you’ll be to pull this out of your pantry/freezer in the dead of winter – a little taste of summer. Ahhhh.
2 tablespoons olive oil
12 cups prepared (peeled & seeded) tomatoes (you can use fresh or canned - if you use fresh, reserve some of the juice from when you seed them for this recipe)
1 1/2 cups onion, diced
8 cloves garlic, peeled, smashed and minced
2 tablespoons dried Italian herbs (mix of basil, thyme, oregano and rosemary)
2 tablespoons balsamic vinegar
Step by step
- In a large pot, heat the olive oil.
- Add the onions and saute over medium high heat until onions start to caramelize.
- Throw the garlic into the pot and continue to cook for another minute or two.
- Add the herbs and stir well.
- Next, the balsamic - pour it in and deglaze the pot - use a wooden spoon and make sure to scrape up all the yummy bits.
- Now it's time for the tomatoes. Add them all in, including the juice.
- Stir to combine.
- Bring to a gentle boil, then reduce heat to low.
- Simmer for at least two hours, but preferably up to five or six hours. You want to make sure some of the liquid cooks off so you have thicker sauce.
- At this point you can serve or store the sauce - but my family likes a smooth sauce, so I use the immersion blender to blend out any chunks.
- Can, freeze or use! Perfect in pasta, as a dipping sauce...however you like to use marinara!
WW PP 2; Calories 61; Total Fat 2.6g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 132mg; Total Carbohydrates 9.3g; Dietary Fiber 2.2g; Sugars 0.6g; Protein 1.9g
Copyright Sisterhood of the Shrinking Jeans LLC
Recipe modified from Former Chef.
About heather: Mid-thirty something wife, mother of two, runner, yogi and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.