Marinara Sauce for Shelly
I love this easy tomato sauce and try to can some each fall.
Fortunately, I have learned from 3 full years of having a garden, that it is important for me to plant 4+ Roma tomato plants in our garden.
As a result, I was able to can a whopping 7 pint Mason jars! (I 4x’ed the below recipe.)
- 1/4 cup olive oil
- 3 cloves minced garlic
- pinch of red pepper flakes (optional)
- 1 1/2 lb of ripe Roma tomatoes, diced
- salt to taste
- 12-16 fresh basil leaves, torn into small pieces
- 1 lb whole wheat pasta
Saute olive oil over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Add the tomatoes and season with salt. Raise the heat to medium-high, bring to a simmer, and cook briskly, stirring often, until the tomatoes break down and form a sauce (about 15 minutes). Add a little water if the sauce becomes too thick. Pass the sauce through a food mill or puree in a food processor. (To be honest, I often leave the sauce chunky.) Return to the pan and add the basil. Simmer gently for 5 minutes to blend the flavors.
Serve over whole wheat pasta.
After reading my recipe, I discovered that I often complicate the process. You don’t have to do what I am about to tell you. But maybe keep in it mind when a recipe tells you to take the skin off of your tomato.
Bring a pot of water to a boil.
Take your red fruit (yes, it is a fruit because it has a seed!) and gently slice an X at the base of the tomato. You want to just break the tomato’s skin.
Drop the tomato into the boiling water for 10-30 seconds. With a spoon, rescue your tomato from the whirlpool and allow to cool. The skin of the tomato should peel right off.
Voila! A peeled tomato. Don’t forget to put the skin in the compost pile!