Though fall fruits and vegetables are showing up more and more at the farmer’s market, summer’s mainstays are still holding strong. For me, that’s one of the best parts about September – the best of both food worlds. Last Saturday I found table after table filled to the brim with late summer tomatoes, priced at $1 per pound. I couldn’t help myself, I snatched up a few pounds to make tomato sauce.
Now, I have never actually made marinara. This was my first attempt and I think it’s pretty good! It is most certainly more fresh and far less “stewed” tasting than the jarred stuff. It isn’t the richest or thickest sauce in the world, but I like it that way. I kept it chunky and only cooked it for about an hour, sealing in the fresh taste. If you will only eat “Italian Grandma” style sauce, I wouldn’t recommend this. However, if you’re looking for something that tastes naturally sweet and bursting with tomato flavor, do it.
5 cups of chopped and seeded tomatoes (6 large)
1/2 cup dry white wine
2 tbsp. extra virgin olive oil
pinch red pepper
2 tbsp. tomato paste
3 garlic cloves, minced
1/2 tsp. sea salt
1/2 tsp. black pepper
fresh basil to taste
1.) After washing your tomatoes chop them into small, bite-size chunks, removing seeds. I left in the “guts” part but just removed the seeds.
2.) Heat a large pot to medium. Add the olive oil. Add the minced garlic and saute for about one minute. Stir in the tomato paste and cook for another two minutes. De-glaze the pan with the white wine and cook for another few minutes.
3.) Add in the tomatoes, salt, red pepper and black pepper. Bring to a boil then lower heat to low.
4.) Cook on low, uncovered, for about an hour. Stir occasionally. Right before serving toss in a few tablespoons of fresh, torn basil.
5.) Use for pizza, pasta, etc. Don’t forget the parmesan!