Julie’s Marinara (and everything pasta sauce)
There is a point each summer, when our CSA offers U-Pick days and when they let us know tomatoes are up – we are there! We pick hundreds of tomatoes and open up, what my kids call, the tomato factory. Two days later, we have close to 100 cans of Marinara sauce to use for the entire year. This is my marinara recipe, on a MUCH smaller scale…
- 4 Tbs Extra virgin olive oil
- 6 Cloves Garlic minced
- 1 Tbs Herbs de Provence I love Savory Spice’s mix
- 1 tsp Salt
- 1/4 tsp Red pepper flakes
- 1 Tbs Sugar optional
- 8 Cups Pure Tomato Puree fresh is best, if you have that available, or canned
- Place a Dutch Oven or medium sized sauce pan on the stove with the oil and turn the heat to medium high heat.
- Once hot, add the garlic and when it begins to start to turn color – but not turn dark - add the spices.
- Stir for 30 seconds until fragrant and then add the tomato puree.
- Stir well and cover. Bring the sauce to a boil and then lower to a simmer. If using fresh tomato puree, uncover at this point.
- Cook the sauce for 30 minutes until thickened and reduced.