Wednesday, August 22, 2007

Garden Tomato Marinara Sauce

Photo: Step One - Filling That Old Crock-Pot

Poppy's Marinara Sauce Modified
*Level of Difficulty: April

In a crock pot, toss the following ingredients. Then wait for lots of hours until it looks done. Be sure to stir now and again.

1/4 Cup minced onions (I prefer shallots)
1 heaping TBSP of minced garlic
1/4 Cup olive oil
1/2 Cup water
20-30 washed Roma tomatoes from the garden (or 2 1/2 large cans whole tomatoes)
12 oz. tomato paste
1 TBSP sea salt
1 tsp. pepper
1 tsp. sugar
1 tsp. dried basil (1/4 cup fresh chopped basil if you have it)
1 tsp. oregano
1 bay leaf

Photo: Finished Marinara Sauce After About Four Hours in the Pot

Photo: Step Two- Fill Four Two-Person Freezer Bags for a Later Date


K&B Brown said...

That looks delicious! Now I wish I hadn't already set out chicken AND told Bryan what I was planning on making.

Emily said...

The frezzer bag part is the most brilliant. I'm surprised you went with this over the "Hi Mommy!" You sent me. Guess I'll have to post it!

Ann said...

I have just decided that this is what I'll be doing with our plethora of tomatoes. It looks delicious! Do you peel them first or leave the skins on?

Ali-kat said...

Skins on. If you don't like the skins being a little chunky, just puree the sauce in a blender before you put it in the freezer bags.

Chunky Monkey said...

Yummy! Even more reason to build our garden boxes for next spring!