Marinara Sauce with Vine-Ripened Tomatoes

I’m baaaaack! As some of you noticed, I took a bit of a hiatus from publishing during a hellish semester of teaching last spring. But now I am well traveled (including a trip to Europe) and well rested (many hours reading by the pool) and am ready to post my culinary creations yet again.

As always, I appreciate your support and your comments.

Today, I prepared a marina sauce using about a half-bushel of vine-ripened tomatoes that I purchased at a farmer’s market. My kids said the sauce was marvelous. It’s a simple recipe with minimal ingredients, yet the flavor is rich and satisfying. Buon apetito!

You have the option of using the sauce immediately, freezing it, or canning it. I canned it (which actually means putting it in glass jars) to help meet our deep-winter desire for fresh tomatoes.

This recipe made 4 quarts of sauce.

Marinara Sauce with Vine-Ripened Tomatoes

  • 2 Tbsp extra-virgin olive oil
  • Half-bushel of vine-ripened tomatoes
  • 2 yellow onions, peeled and quartered
  • 4 garlic cloves
  • 2 Tbsp sea salt
  • 1.5 tsp freshly ground black pepper
  • 50 (or thereabouts) fresh basil leaves

Bring a large Dutch oven 3/4 full of water to a boil. Add tomatoes in batches, boiling for 1 minute. Plunge tomatoes into a bowl of ice-cold water. Peel tomatoes, core and quarter, and then and set aside.

Place the olive oil in a large soup pot on the stove, but don’t turn the stove on yet.

In batches, add tomatoes, onions, and garlic to blender. Purée until slightly chunky. Add veggies, along with the salt and pepper, to oil in large soup pot and bring to a boil. Reduce heat and simmer for two to three hours, until sauce thickens.

If you are serving the sauce immediately, add basil, stirring and heating through. Serve over freshly cooked pasta.

If you are preserving the sauce, add basil, and simmer for 15 more minutes. Transfer to prepared jars and place in a hot water bath for 15 minutes.

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