Regular or Italian-style Spaghetti??
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I like to use all of our fresh tomatoes to make marinara, then freeze in containers or vacuum bags for the rest of the year.
Fresh Tomato Marinara
Ingredients
3 Tbsp EVOO
1/2 onion, chopped (leave large pieces for people with onion sensitivity)
10-12 large tomatoes, peeled and cut into big chunks. Approx. 8 cups
6 cloves garlic, minced. Can used 3 cloves minced, and 1 teaspoon garlic powder if desired.
1 bay leaf (remove prior to putting up and freezing)
1/2 cup red wine (preferably dry, if sweet, then adjust honey/balsamic glaze)
1 tablespoon honey (optional, if you use Balsamic glaze as it is already sweet)
2 teaspoons dried basil, or approx. 1 oz. refrigerated basil paste
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/4 - 1/2 teaspoon crushed red pepper flakes (heat level to taste)
2 teaspoons balsamic vinegar glaze, or more to taste
Directions
Heat olive oil in a stockpot over medium heat.
Cook and stir onion in hot oil until softened, about 5 minutes
Add tomatoes, garlic, and bay leaf, on medium heat.
Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Mash tomato mixture, until finely mixed and liquid. Remove any visible stems or debris from the center of the tomatoes.
Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, celery salt, and crushed red pepper into the tomato mixture
Bring again to a simmer and cook until herbs have flavored the sauce, about 30-60 minutes more.
Stir balsamic vinegar glaze into the sauce, to taste.
Fresh Tomato Marinara
Ingredients
3 Tbsp EVOO
1/2 onion, chopped (leave large pieces for people with onion sensitivity)
10-12 large tomatoes, peeled and cut into big chunks. Approx. 8 cups
6 cloves garlic, minced. Can used 3 cloves minced, and 1 teaspoon garlic powder if desired.
1 bay leaf (remove prior to putting up and freezing)
1/2 cup red wine (preferably dry, if sweet, then adjust honey/balsamic glaze)
1 tablespoon honey (optional, if you use Balsamic glaze as it is already sweet)
2 teaspoons dried basil, or approx. 1 oz. refrigerated basil paste
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/4 - 1/2 teaspoon crushed red pepper flakes (heat level to taste)
2 teaspoons balsamic vinegar glaze, or more to taste
Directions
Heat olive oil in a stockpot over medium heat.
Cook and stir onion in hot oil until softened, about 5 minutes
Add tomatoes, garlic, and bay leaf, on medium heat.
Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Mash tomato mixture, until finely mixed and liquid. Remove any visible stems or debris from the center of the tomatoes.
Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, celery salt, and crushed red pepper into the tomato mixture
Bring again to a simmer and cook until herbs have flavored the sauce, about 30-60 minutes more.
Stir balsamic vinegar glaze into the sauce, to taste.
