Fresh Tomato Marinara Sauce

I do a lot of cooking, as you all know, and I grow a lot of vegetables. Despite both of these facts, I have never made fresh tomato marinara sauce. Having now done just that, I will never use the jarred variety again as long as fresh tomatoes are at hand.

Whereas previously I was wondering how on earth I was going to use up all of these tomatoes, I am now wondering if I’m going to have enough. I will be stocking the freezer with this wonderful sauce, and if you can get your hands on some fresh tomatoes, you should too. It is magnificent!

Fresh Tomato Marinara Sauce

3 T. olive oil
1 3-oz. pkg. Melissa’s shallots
12 Roma (or medium tomatoes), peeled* and quartered
6 cloves garlic, minced
1 bay leaf
½ c. good red wine
1 T. dark brown sugar
½ c. packed fresh basil
1 t. dried oregano
1 t. dried marjoram
1 t. kosher salt
Few gratings freshly ground black pepper
¼ t. fennel seed
Pinch crushed red pepper
1 tablespoon balsamic vinegar, more or less to taste

Heat olive oil in a medium stock pot over medium heat. Sauté shallots in oil until softened, 1 to 2 minutes. Stir in tomatoes, garlic, and bay leaf. Bring to a simmer, and simmer until tomatoes are softened, about 30 minutes

Place wine, brown sugar, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into a small food processor. Pulse until blended. Add to tomato mixture, bring to a simmer, and cook another 30 minutes longer. Remove from heat, whisk in balsamic vinegar.

*To peel tomatoes, remove core and cut an “X” in bottom. Immerse into boiling water for 30 seconds. Remove to a bowl of ice water. Turn upside down and peel at “X.” The skin will come right off.

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Serve with your favorite pasta. This sauce turned pre-made cannelloni into Food for the Gods!

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Baked Cinnamon Sugar Churros

 

 You may have been wondering, or perhaps not, just what I served for dessert after yesterday's meal. After a mound of rice and a chili dog, something light is definitely called for. Thank goodness for puffed pastry, another freezer staple that I always have on hand, and seriously panic, when I use up the last box. The inventor of frozen puff pastry is on my “genius” list. Surely this must be the most versatile item that I have in my kitchen. A simple sheet of puff pastry can yield a quick snack, elegant appetizer, be rolled into something sweet or savory, top a pot pie, and make dessert as elegant as a Napoleon, or as simple as today's churros. Thawing a sheet of puff pastry, slicing it, separating the slices, baking it, and then rolling it in melted butter and a mixture of cinnamon and sugar is all it took to make a yummy, light, baked dessert, and made a great little sweet roll for breakfast the next morning. The ability to keep these overnight is huge. Imagine whipping up a basket of these to serve along with a bowl of fruit and freshly brewed coffee the next time you have overnight guests. You'll be a rock star. Tell them that you baked for ages. Your secret is safe with me. 

Baked Cinnamon Sugar Churros

Recipe from Six Sisters’ Stuff

Ingredients:
1 sheet frozen pastry puff sheet, thawed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted

Directions:
Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. 

 Place strips on a lightly greased parchment paper or Silpat-lined 

baking sheet. 

Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry.

Makes 18 churros.

This post is linked to:

Sweets for a Saturday

Sugar and Spice

Sunday Sweeties