Tomatoes Tomatoes Everywhere! Coming out of my ears! What to do with all of these tomatoes? What else? Marinara!
I absolutely adore Italian food, but I’m the furthest thing from Italian guys. I’m a mutt for sure, but there is zero Italian in me. However I like to think of myself as an honorary Italian because I appreciate the simple, fresh flavors of Italian food, I enjoy good Italian wine, and I identify most with the laid back Italian style of living.
When I went to Italy a few years ago, I ate some really delicious food. In my opinion, the reason Italian food is so amazing is because it’s so simple. They use the freshest of ingredients, and let the food do the talking. I had some awesome pasta dishes, accompanied by phenomenal red sauces that incorporated traditional Italian flavors. So I tried out a couple of recipes, and came up with a sauce that is what I feel the closest to an authentic Italian red sauce, just like I enjoyed in Roma.
This recipe takes me back guys. It takes me back to that amazing trip. It’s fresh, authentic, simple, and I love it. Go grab all of those ripe tomatoes coming out of your garden right now, and make enough of this sauce to last you the whole year through.
- 10 quarts (Clearly, you can make less, but I had 10 pounds of tomatoes to use up)
- 10 pounds fresh tomatoes
- 1/4 cup extra virgin coconut oil
- 5 onions, medium diced
- 10 carrots, peeled and medium diced
- 2 heads of celery, medium diced
- 1 head of garlic, minced
- 2 cups tomato paste (this is my favorite kind. It comes in a glass jar so you don’t have to worry about finding BPA free cans)
- 1 bottle of dry red wine. I used Merlot.
- 10 sprigs of rosemary
- 5 sprigs fresh oregano
- 15 bay leaves
- sea salt and pepper to taste
- In your extremely large pot, heat the coconut oil over medium heat.
Add the onions, celery, carrots and garlic into the pot and season with salt and pepper. Saute until translucent, about 8 minutes.
- In the mean time, wash and stem your tomatoes. Puree them in the blender until smooth. You can strain out the seeds through a fine mesh sieve if you prefer, but I don’t mind the seeds.
- Add the tomato paste to the pan and cook another 5 minutes.
- Turn the heat up to high and add in the bottle of red wine, scraping the bits off of the bottom of the pan with a wooden spoon.
- Let the wine reduce by half, and add the pureed tomatoes to the pot.
- Make an bouquet garni with your rosemary and oregano by stacking the herbs up in a pile and tying the kitchen twine around them. Add the bouquet garni to the pot, along with the bay leaves.
- Season again with salt and pepper.
- Bring the mixture to a boil, and reduce to a simmer. Let the sauce simmer for at least 1 hour, but up to 4. The longer you simmer it, the tastier it will be.
At this point, the preservation method is up to you. You can freeze it in mason jars or ziplock bags, but I chose to can it. So I went through the process of sterilizing my jars and lids, filling them, and then water-bathing them. This way, we’ll have sauce to last us the whole year!
Now that you have this great sauce, you can make my Slow Cooker Chicken Marinara with Basil Zucchini Noodles in just a couple of minutes! Get that recipe here.
I hope you enjoy this recipe as much as my family does. It’s a recipe I make every year, and it never disappoints! Enjoy!
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