There is nothing better in life than a sun-ripened tomato fresh from the garden. And when you make a sauce out of those delightful summer treats, you can freeze it and enjoy that garden-fresh flavor even in the middle of winter. If you are a gardener, or friends with one, then you know that there's a time of year (usually deep August) when you have more tomatoes than you know what to do with. Cook up a batch of this and trust me - your sad January self will thank you!
Serves 4
Ingredients
2T olive oil
8 cloves of garlic, sliced
2 medium onions (325g), chopped
~2.5 pounds tomatoes, chopped (about 8-10 small to medium, 3 cups chopped or 1100g)
Optional: 1-2 cups of fresh basil, sliced
1. Add olive oil, garlic, and onions to large pot and saute over medium heat until caramelized.
2. Add chopped tomatoes and reduce to low heat. Allow to cook, stirring infrequently, for 1-2 hours.
3. Remove from heat. Use blender, immersion blender, or food processor to puree sauce to desired thickness. If desired, add fresh basil. Salt and pepper to taste.
Nutrition Facts (approx.): 1 serving
Calories: 135
Total Fat: 7 g
Saturated Fat: 1 g
Sodium: 18 mg
Total Carbohydrate: 15 g
Added Sugar: 0 g
Dietary Fiber: 4 g
Total Protein: 3 g
Alterations / Tips and Tricks
For a sauce similar to a fra diavolo, add a couple spicy peppers to step 1
If sauce is too thick, feel free to add some water or chicken broth until sauce is at desired consistency.
If sauce is too acidic, add a scant amount of baking soda (up to 1/2 t) and stir to combine. Baking soda can add an off-flavor if used in larger quantities, so be sure to add only enough to neutralize the acidity.
We use our marinara sauce to top off this baked eggplant layered with sautéed garlicky spinach and paired with Italian-spiced baked chicken breast.
Below we've the marinara as part of a baked eggplant parm for a fun weeknight dinner!
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