My garden EXPLODED with tomatoes and I have been working frantically to cook up the tomatoes before they shrivel, mold or just lose their appeal. Currently, I am working to freeze enough marinara to carry us over until spring. Here is my recipe.
Recipe: Garden Fresh Marinara -
Makes 2 pints w/ leftover
Ingredients:
1 large yellow onion, rough chop
3 garlic cloves, smashed and whole
4 large carrots, rough chop
10 large tomatoes or combination of smaller tomatoes
Salt, pepper, basil, rosemary and/or Italian seasoning
1/4 cup red wine or 2-3 tablespoons of beef broth (for richness)
1 Small Can Tomato Paste
Olive Oil - 2-3 Tablespoons
Heat olive oil in large sauce pan at medium heat. Add onions, garlic and carrots and saute until onions are translucent and garlic and carrots have softened. Add chopped tomatoes and spices (to taste - I like a large bunch of fresh basil and rosemary (roughly chopped) with a sprinkling of Italian seasoning, salt and pepper. Simmer on medium-low heat with lid off until tomatoes have broken down. Add red wine and tomato paste. Simmer a bit longer (or all day if you like...) Puree mixture in blender or with immersion blender until desired texture. Allow to cool and store in refrigerator for 3 days or freeze in containers (with 1 inch at top for expansion) for up to 4 months.
Enjoy!
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