We are in the throws of tomato season at our house, and it is fantastic. So far, we’ve picked over 30 pounds of tomatoes from the family garden and The Goose’s Garden – and there are plenty more on the vine waiting to ripen. We’ve been using the tomatoes to make my husband’s favorite Roasted Eggplant Soup, The Goose’s favorite Veggie Plate, my favorite Basketweave BLTs, and everybody’s favorite Homemade Marinara Sauce.
Homemade Marinara Sauce
5 pounds tomatoes
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
5 tablespoons sugar
5 tablespoons oregano
5 tablespoons basil
1 tablespoon black pepper
5 teaspoons sea salt
5 teaspoons thyme
Begin by removing the skins for the outside of the tomatoes. The easiest way to do this is to dip them in boiling water for 2-3 minutes and then immediately dunk them in an ice bath to make them easier to handle.
Once the tomatoes have cooled, use a paring knife to remove the stem and then quickly remove the skin with your hands. Once all of the peels have been removed, use your immersion blender to puree the tomatoes.
After the tomatoes have been pureed, add the rest of the ingredients to the pot. With the lid on, bring the tomato mixture to a boil, reduce the heat and let the sauce simmer for 45 minutes, stirring every 15-20 minutes. Next, remove the lid and simmer 3 more hours, until thickened. (I know my sauce is done when I can stand a wooden spoon in the middle and it doesn’t fall down).
When I make a large batch of sauce, I usually divide it up into several quart size freezer bags and store it in the deep freezer for later. It tastes just as great when it’s been frozen – and few things are better than a batch of garden fresh marinara sauce in the middle of a cold Michigan winter.