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…
  • CourseSauces and Dressings
Ingredients
  • 4Tbs Extra virgin olive oil
  • 6Cloves Garlicminced
  • 1Tbs Herbs de ProvenceI love Savory Spice’s mix
  • 1tsp Salt
  • 1/4tsp Red pepper flakes
  • 1Tbs Sugaroptional
  • 8Cups Pure Tomato Pureefresh is best, if you have that available, or canned
Instructions
  1. Place a Dutch Oven or medium sized sauce pan on the stove with the oil and turn the heat to medium high heat.
  2. Once hot, add the garlic and when it begins to start to turn color – but not turn dark – add the spices.
  3. Stir for 30 seconds until fragrant and then add the tomato puree.
  4. 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.
  5. Cook the sauce for 30 minutes until thickened and reduced.