Marinara Sauce

We moved into our current place at the beginning of summer. The tomatoes were going crazy.

 

Seriously. Nutsy-cuckoo.

 

marinara2

 

I researched sauce recipes online and tried my own combination of methods. The result was so good that it didn’t last long enough to go bad.

 

I also have never tried canning so this is not “canned” so much as jarred…jared? In a jar? Just know that it’s not something to hide in the back of the fridge.

 

Or you can can it. Can you do the cancan?

 

marinara1a

 

I have used it in my baked ziti, added ground turkey and sausage for a Bolognese (recipe to come) and used it as a sauce over my Oven-Baked Chicken Parmesan (recipe to come).

 

I did learn that the pint size mason jars are smaller than a store bought jar of sauce. That was a duh-moment for me. I add some chicken stock to a pot with a jar of this sauce and heat it all on the stove. I have also added some dry marsala to give it another level of flavor.

 

This is the basic recipe and can have other veggies or seasonings added to experiment with the flavor- either when making the sauce or adding to the jarred sauce before using it.


It comes out slightly different every time because there are no exact measurements. This is supposed to be the fun part. But I can sense some detail-oriented eyes twitching at the thought of a recipe without exact measurements.

 

Marinara Sauce
 
inspired by: http://snapeatrun.wordpress.com/2012/12/03/eat-homemade-marinara/
Author:
Recipe type: sauce-y
Ingredients
  • tomatoes, fresh and with any stems removed
  • yellow onions, chopped roughly
  • fresh basil
  • ¼ C parmesan cheese
  • dried oregano
  • olive oil
  • crushed garlic
  • tomato paste
Instructions
  1. Preheat oven to 400 degrees.
  2. Fit tomatoes, onions and whole basil leaves in baking/roasting pan(s) in a single layer.
  3. Drizzle lightly with olive oil, salt and pepper.
  4. Rub everything together with hands to lightly coated.
  5. Place pan(s) in oven for 20-40 min. Keep an eye on the oven and toss the onions if needed.
  6. Depending on the type of tomatoes, time in oven varies- look for some darker color on the skins.
  7. Remove from oven and while still warm, place contents (including pan juice) into blender.
  8. Add basil, crushed garlic, 3 tsp of dried oregano, tomato paste, and blend until almost smooth. taste and season.
  9. Turn blender on and slowly add parmesan.
  10. Cool slightly then portion into airtight containers and cool completely.
  11. Store in fridge for 1 week or in freezer for at least 2 months.

 

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