Having made a quick marinara with canned tomatoes last week, I thought I would also share a recipe for marinara with fresh tomatoes.
First lets gather the ingredients:
Tomatoes (vine and roma 12 of them), fresh cilantro (handful no stems) fresh oregano (just a couple sprigs), one whole garlic bulb, sea salt, pepper, bay leaf, and Herbs de Provence. (Chop the garlic to a tiny dice or mince, and chop the herbs. In case you haven’t used fresh garlic here is a tip: to peel it more easily, take your knife and lay the blade over the clove and then hit the blade with the bottom of your fist, it will crack open the garlic and make the shell come right off).
Get 4 cups of water going in a stock pot and add some salt. We’re going to blanch the tomatoes to get the skins off. How do we do that? Easy!
Score the bottom of the tomato with an X, don’t dig in deep just enough to cut the surface. Using a spoon, add the tomatoes to the boiling water.
Fill another bowl with ice water. This will be your ice bath that will stop the cooking of the tomatoes.
Take out your tomatoes when the skin starts to crack where you scored it and put them in the ice water.
The skins will just come right off. I don’t take the seeds out, and I just rough chop the tomatoes and set aside.
Next, saute the garlic in 2 TBS olive oil. Then add the herbs. Then add the tomatoes and stir. Then add the last bit of seasonings. There is about 2 TBS of the seasoning but you can adjust the salt and pepper to your taste.
Then cover and simmer for an hour. This recipe is for one dinner and enough to feed a good four or five but if you want more you need to double the recipe. You can store the leftovers, but cool down the sauce before you try to freeze it. This particular recipe is not a deep red marinara because of the roma tomatoes. As always, using organic vegetables, particular heirloom tomatoes will produce the best tomato flavor.
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Candace is the mom of three and currently a full time culinary student at Lansing Community College. Her future plans include becoming a certified chef and food photographer.