A before and after picture of our garden’s Labor Day crops! My husband and I made the best, freshest homemade marinara sauce.
En-Joy and just cook for the love of it! ~Alyssa XO
Fresh Marinara Sauce
Heat ¼ cup extra virgin olive oil and 8 cloves garlic (chopped) in a large skillet, 5 minutes or until soft but not browned.
16 to 20 ripe plum tomatoes*
Make a criss cross cut on each end of the ripe plum tomatoes. Plunge in boiling water for 30 seconds. Place in ice water bath and peel skins off tomatoes. They will come off easily. Seed and chop and add to skillet. Blend with an immersion blender right in the skillet until smooth or puree in blender until smooth as well.
Add 10 basil leaves (sliced). Cook, 20 minutes or until bubbly.
Salt and pepper to taste.
Serve marinara over your favorite pasta and meat dishes.
Makes about 8 cups marinara
*Substitute: 2 cans (28 ounces each) San Marzano plum tomatoes, undrained, pureed in blender
TIP: Recipe can be halved, but I suggest making this big batch and freezing it in small containers for convenience.
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