Marinara from Scratch with Summer Tomatoes

August 13, 2013 by annebunch 1 Comment

Marinara from scratch

T’is the season of tomato over abundance! They ripen faster than you can eat them and hence this sauce. I made up my own recipe as I have a penchant for a sweeter marinara versus one that is loaded with herbs. To my taste buds,  the herbs can be overbearing and I want to preserve the summer sweet tomato taste.

Nothing like picking a ripe tomato, warmed by the sun, sprinkled with Himalayan salt (no other salt will do) and biting into it, juice running down the chin and taken over by gratefulness for such a heavenly treat…yes food can make me emotional…the point being that with this recipe you will end with a marinara that has a rich, sweet and sunshiny taste.

I picked red onions instead of the usual Spanish onion to add depth of color and for sweetness.  The onions will get caramelized (a favorite of mine for most dishes!) for a long time resulting in adding another layer of flavor to the sauce.

Lastly, I would urge you to make this sauce early in the day so that it can simmer for a long long long time.

You will need a non-reactive sauce large pot (stainless or enameled) and an immersion blender.

• 6 lbs ripe summer tomatoes
• 3 medium red onions
• 8 to 12 cloves garlic (depending on size)
• 2 Tbl butter
• 3 Tbl. Olive oil
• 1.5 cup good quality fruity wine ( I used Syrah)
• 1 Tbl Himalayan salt
• 2 tsp pepper
• 1 tsp crushed red chile peppers
• 1 Tbl marjoram
• 2 bayleaves

Add oil and butter to the sauce pot and set aside.

Chop onions small. Heat oil with butter until melted. Add chopped onions and stir to coat the onions. Lower heat to medium low and cook onions until are soft and brown (caramelized). This process can take up to 30 minutes. Stir often!

Chop garlic.

When onions have started to lightly brown (15 minutes into it) add chopped garlic and continue caramelizing the onions.  When onions are ready (they will have reduced by half and look super soft) deglaze with the wine. Loosen all the bits stuck to the bottom of the pan with wooden spoon then continue simmering until the wine has evaporated.

Meanwhile all the above is happening chop the tomatoes. Collect all the juices that will flow from the tomatoes. Place in bowl until onions are ready. To the tomatoes add salt, pepper, crushed red chile flakes, marjoram and bay leaves.

When onions are ready, add the tomatoes with seasoning and mix well. Bring to a boil stirring occasionally. Cover, lower temp. to medium low and simmer sauce for 3.5 hours or until sauce is thickened. Stir every 15 minutes or so… go and enjoy a movie or water your garden….

When time is up…use immersion blender to puree sauce leaving some parts whole.

Transfer to storage container and allow to sit overnight to rest. (the sauce needs time to do it’s thing)

Great on roasted spaghetti squash! For the no carb folks out there..