Fresh Marinara Sauce

Marinara Sauce is best when you make it fresh instead of from a can.  Actually, making fresh anything is always best.  I was not sure if I was up for the task but I jump right in and it was well worth it.  My recipe for a quick marinara sauce usually came from a couple cans of tomato sauce and a can of tomato paste.  I would sprinkle in my seasonings, basil, garlic, oregano, and so on to the tomato sauce.  It was quick and it was easy enough.

 

I took to the web to find my inspiration because I have never attempted to make fresh marinara sauce.  I found my inspiration from Life as a Plate.

Fresh Marinara Sauce

Fresh Marinara Sauce

This is my picture of roasted Roma tomatoes for the fresh marinara sauce. My place smelled like an Italian restaurant for days! It was great.

Fresh Marinara Sauce
20 Roma Tomatoes (You can buy more if you wish to make a big batch to can or freeze.)
Olive Oil
Fresh Rosemary
Fresh Oregano
Fresh Garlic
1 Tablespoon of Honey
1 1/2 – 2 Cups diced sweet onion
Salt and pepper
1/4 C of Dry Red Wine
Red Pepper Flakes, optional

I like to make things the way I like them, so some exact measurements on my sauce was dependent on the amount of tomatoes and the visual appearance.

To start, you will wash and slice the tomatoes lengthwise and set in a baking dish, cut side up. Drizzle tomatoes with the olive oil, salt, and pepper. I used one of those small packs of Basil and took the leaves off the stems and thinly sliced them. I also purchased a small pack of fresh Oregano and took the leaves off the stems and did the same with the Rosemary. I used 4 garlic cloves and rough chopped them. All of these ingredients were sprinkled over the tomatoes and baked at 250 degrees for about 2.5 – 3 hours.

While the tomatoes are roasting, dice the onions and set to the side until the tomatoes are finished roasting. After you take them out of the oven set to the side. Take a sauce pot and add about 1 tablespoon of olive oil and add the onions to the pot and stir until translucent. Then add in the tomatoes and anything else you can scrap out of the baking dish. Add in the wine and honey and simmer, covered for 2 hours.

For me, the sauce was not vibrant red so I did add 1 can of organic roasted tomatoes, no salt added to the sauce and it was vibrant red. After 2 hours of simmering, I took a ladle and scooped out the tomatoes and put them in my Vitamix to chop down the 1/2 tomatoes. I did leave the sauce chunky, but you could continue to process through the blender until smooth if that is how you like your sauce. I did this in batches and added it back to the sauce pot. This is a meatless sauce but you could easily add your favorite meat to the sauce once it has finished cooking.

Fresh Marinara Sauce

Fresh Marinara Sauce

I could not keep my spoon out of the sauce. It was really good. From this point on, I will no longer purchase sauce in a store again. As a matter of fact, I will be looking into canning so that I can make as much as I want and always have a batch on hand. Give it a try, you will not regret it!

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