Easy Garden Marinara
A fresh tomato sauce made in two stages with an overnight rest in between. Great over pasta or on its own, with optional beef and sausage.
Ingredients
- About 10 beefsteak tomatoes and 12 Roma tomatoes (set a few Romas aside to dice for Day 2)
- 1 white onion, diced
- 1 green bell pepper, diced
- Garlic, minced, to taste
- Green onions, sliced
- Fresh basil and fresh oregano, chopped
- Dried basil
- Raw local honey, to taste (used in place of sugar)
- Salt, plenty of it (garlic salt or flaky Maldon salt both work)
- Black pepper
- Olive oil
- Jars, for storing
- Optional meat
- A 50/50 mix of ground beef and Italian sausage, browned and drained
Directions
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Day 1: Prep the tomatoes. Quarter the tomatoes and remove any excess seeds or mushy parts. There is no need to peel or blanch them. The skins are fine, especially with homegrown tomatoes where you know nothing was sprayed on them.
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Day 1: Blend. Pulse the tomatoes in a blender until broken down but still a little chunky. Don't over-blend.
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Day 1: Simmer. Pour the tomatoes into a large pot with a splash of olive oil and a pinch of salt. Simmer on medium-low for 20 to 30 minutes, until it cooks down to the thickness you like.
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Day 1: Rest overnight. Let it cool, then refrigerate overnight so the flavors settle.
Since this is the "Easy" recipe. The overnight refrigeration is not 100% necessary, you can continue finishing the sauce on day 1, as long as its brought down in temp for a while.
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Day 2: Sauté the vegetables. In a little olive oil, cook the diced onion, green pepper, the diced Roma tomatoes you set aside and the garlic for about 10 minutes, starting on medium and lowering to medium-low.
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Day 2: Add the tomato base. Stir in the tomato mixture from the fridge and keep the heat on medium-low. Once it returns to a simmer, let it cook for about 10 minutes.
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Day 2: Season. Add salt (it needs a lot), black pepper, green onions, dried basil, fresh basil, fresh oregano and a drizzle of honey. Taste and adjust.
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Day 2: Add the meat (optional). If using, stir in the browned and drained beef and sausage now.
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Day 2: Finish. Turn the heat to low and cook for another 10 minutes. Serve, or let it cool and store in jars.
Nutrition estimated, per serving
- Calories
- about 65
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 300 mg
What It Adds to Your Diet
- Tomatoes: rich in vitamin C, potassium and lycopene. Cooking them down, with a little olive oil, makes the lycopene easier for your body to take in.
- Skins left on: no peeling means you keep the fiber and much of the goodness that sits in and just under the skin.
- Garlic and onions: kitchen staples traditionally used to support the immune system and good circulation.
- Fresh basil and oregano: herbs long valued in home remedies for easing digestion, and full of natural plant compounds.
- Raw local honey: a natural sweetener used in place of sugar to take the edge off the tomatoes' acid.
- Olive oil: a healthy fat that carries the flavor and helps your body absorb the good stuff in the vegetables.
Nutrition is an estimate. Traditional uses are shared for learning and are not medical advice.
From Our Kitchen
Why two days: resting the tomato base overnight lets the flavors settle and deepen before you finish the sauce.
Salt generously: fresh tomatoes need a good amount. Add it a little at a time and taste as you go.
Thick or loose: simmer the Day 1 base longer for a thicker sauce, or less for a looser one.
Storing: keep it in jars in the fridge for up to 5 days, or freeze it in jars or bags for later.
Recipe by logical, see the original (opens in a new tab)
Stargazer Farm · https://sgfarmva.com/recipe.php?r=easy-garden-marinara
