Monday, August 26, 2019

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.

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

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Linda said...

Pattie your tomatoes look wonderful! There is no feeling like trying to use up a bountiful tomato harvest. I bet that fennel seeds send this recipe over the top.

gluten Free A_Z Blog said...

I used to make my own tomato sauces when I had a garden. Now, I only have an herb garden. Your recipe looks delicious with the shallots and fennel.

Rustown Mom said...

My word, that looks and sounds wonderful! I used to make marinara with canned tomatoes, adding some anchovies and garlic in - was wonderful, too. I may well have to go get me some fresh tomatoes and get going on your recipe!

sandy said...

that looks so good. !!