“To get the best results you must talk to your vegetables.”
Charles, Prince of Wales
The late summer garden calls out with her exuberant abundance in a teasing way. Almost saying… “Whatcha gonna do with all this smarty-pants?” Well this weeks bounty made more salsa & this wonderfully easy marinara sauce.
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Aaron & I went out to the garden this afternoon to check on the harvest… and wow did we score! After he saw the load of tomatoes he said, “Let’s make spaghetti sauce!”
This recipe is for a single batch, but can easily be adjusted for canning by simply multiplying the quantities. It’s super easy and so delicious. You can add other ingredients to spruce it up, however it’s great just the way it is.
If you want to make this a meat sauce, just add 1 pound of lean organic ground beef or pork. Delish!
Pro-tip: Be sure to use only the ripest tomatoes as these will give you the most flavorful sauce.
4 cups of pureed tomatoes- about 8-10 tomatoes- Heirlooms are the most flavorful
1- 8 ounce can of tomato paste
¼ cup minced onion- about 1 medium onion. NOT white onions
4 fresh garlic cloves minced or 4 tsp of jarred
¼ cup extra virgin olive oil
2 TBSP sugar
4 tsp basil- dried
1 TBSP pink Himalayan salt
Keep posted for Dave’s delicious eggplant parmesan recipe coming soon!
What you’ll need to have to make the marinara sauce:
Large stock pot
4 cup measuring cup
Measuring cups & spoons
Prep before you start:
Chop onions in food processer before sautéing and wash the tomatoes. Be sure to have all your ingredients ready.
1. While the onions & garlic are sautéing, chop washed tomatoes into quarters removing any bad spots and the stem; place in a large bowl. After all the tomatoes are quartered begin pureeing them in your food processor until you have 4 cups.
2. Leave the pureed tomato in the processor; add oil, onion & garlic mixture, spices and sugar, blend until completely pureed. Move the mixture back to the stock pot.
4. Bring tomato sauce to a low boil on medium heat covered, stirring often; cook on medium heat covered for 2 hours or until mixture has cooked down one third.
5. Add the tomato paste and whisk in; cook for an additional hour stirring often so the bottom doesn’t scorch.
If you would like to add meat, cook thoroughly and add to sauce for the final half hour of cooking.
Serve over pasta noodles, or make a delicious eggplant or chicken parmesan!
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