Garden tomato marinara sauce
Classic marinara is delicious as pasta or pizza sauce, with grilled rustic bread and vegetables, or when used to simmer freshly cracked eggs or meaty white fish like swordfish. This recipe can be canned or frozen to capture summer for year-round enjoyment.
Garden tomato marinara sauce
Classic marinara is delicious as pasta or pizza sauce, with grilled rustic bread and vegetables, or when used to simmer freshly cracked eggs or meaty white fish like swordfish. This recipe can be canned or frozen to capture summer for year-round enjoyment.
Tools
Ingredients
2.3 kg ripe fresh tomatoes (roma or plum varieties work best)
1 tbsp tomato paste
120 ml extra-virgin olive oil
6 cloves garlic
300 g 1 large onion, roughly chopped
120 ml Chianti or other dry Italian red wine
2 tbsp granulated sugar
130 g pecorino cheese, grated
14 g fresh oregano leaves, finely chopped
20 g fresh basil leaves, finely chopped
1 tbsp fine sea salt
Step by step
This recipe makes about 2 L of marinara sauce.
Attach the Fruit & Vegetable Strainer to your Stand Mixer. Place a large bowl under the strainer to collect the pressed tomato mixture and a smaller bowl at the end of the strainer to catch the pulp.
Wash and dice tomatoes into pieces small enough to fit into the fruit and vegetable strainer. Put the garlic, onion and tomatoes into the large food tray and use the food pusher to feed the mixture through the strainer. Use a spatula and make sure to get all strained tomato mixture out of the attachment; discard the pulp.
Warm all ingredients except the parmesan and herbs in a large saucepan over medium heat. Bring to a simmer, stirring well to combine. Reduce the heat to low and cook the sauce at a slow simmer for 45 - 60 minutes, or until the sauce has thickened to desired consistency. Remove from the heat and stir in the fresh herbs and parmesan. Taste to adjust seasoning if needed.
Enjoy immediately with fresh pasta or accompaniment of your choice. Alternatively, cool to room temperature to cover and store in the refrigerator for up to five days, freeze for up to six months, or follow canning instructions for longer shelf storage.
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