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Garden Marinara Sauce
Nb persons: 0
Yield: about 2 quarts
Preparation time:
Total time:
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| 8 large | garden tomatoes |
| 2 tsp | extra-virgin olive oil |
| 2 cloves | garlic, minced |
| 15 leaves | basil, torn |
| 1/4 cup | Italian leaf parsley, chopped |
| 2 tsp | white sugar |
| 1 tsp | salt |
| 1/4 tsp | pepper |
| Wash tomatoes, scrubbing off any dirt, and pat dry. Core to remove stems and slice in half. Place tomatoes in a food processor (or use a blender). Pulse until the consistency is what you desire. Depending on the size of your processor, this step might need to be done in batches. Also, don't worry if your tomato puree is on the pink side (mine looked like watermelon juice). The sauce will get red as it's cooked down. Heat olive oil in a large stock pot over medium heat. Add garlic and cook until fragrant, about 3 minutes. Pour in tomato puree. Add | |
| basil, parsley, sugar, salt and pepper. Allow to simmer, uncovered, | |
until sauce cooks down to desired thickness. I simmered mine for about 40 minutes. I left my sauce a bit watery, knowing I would cook it down further when I used it later. Turn off the heat and allow the sauce to cool down. When sauce is no longer hot, pour through a fine-mesh strainer to remove any seeds. Transfer sauce to freezer jars, leaving 1/2 inch of the jar empty to allow for expansion. Keep in freezer for up to 6 months. Makes about 2 quarts.
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