Homemade Marinara

Thanks to a large harvest of tomatoes, we’re able to make another batch of homemade marinara this year.  We made some last year, stored it in our deep freeze and just used our last bag about a month ago.  I’ll use the ‘royal we’ to describe the process, but really Aaron made it.

  • We boiled water (for 3-5 minutes first because we were on a boil order :-))  then put the tomatoes in for a short time to make peeling the skins easier.  Then we peeled the skins.
  • Then we chopped the tomatoes (48), some green pepper (2) and zucchini (1 large), minced garlic (10 cloves) and added fresh basil (1/3 cup).
  • We let it stew for about 2 hours, then added a little salt, sugar and pepper.
  • Finally, we let it cool, blended it up and froze it in 1.5 cups portions.

Last year we made a couple different batches and added onions, carrots and/or eggplant to some batches.  They were all delicious.  We love having tasty, all natural, no preservatives pasta sauce full of other veggies as well.  And at a fraction of the cost of store bought!!

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