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.
Recipe modified from Former Chef.