Making Marinara

These Romas wouldn't wait any longer. I had to make sauce before they went bad. Most of these beauties came from my neighbor's garden. My tomato plants are pretty sad, but my green thumbed neighbors have grown plants that are as big as a human beings, I'm not kidding. I've never seen tomato plants taller than me before.

We've been taking care of their garden while they are on vacation, and they told us to eat whatever was ready. This batch we picked barely made a dent compared to what's still left. I will have to pick another bushel tomorrow. Our neighbor's didn't want the tomatoes going to waste.

I thought I would make up some sauce, even though I don't yet have my canning set. In a few weeks, my mom will visit and teach me all about canning. She's giving me my very own canning kettle and tools for my birthday. We'll probably make and can some applesauce, but if we still have tomatoes, I'll have to can some of those as well. 

I made a simple marinara. Just tomatoes, onions, garlic and celery with herbs. Except for the celery and olive oil, all the ingredients came from our gardens. I love how sweet those fresh tomatoes make it without having to add any sugar at all. My marinara comes out a little more orange than red, but I think that's because I add lots of onions. I almost forgot to snap the final photo before filling up all the jars, but I think you can see it made quite a bit of sauce.

Step 1-  Add enough olive oil to cover the bottom of your pot and sweat out chopped up onion, celery and garlic.

Step 2- Add in your peeled and seeded tomatoes and fresh or dried herbs. I used basil, oregano, thyme, rosemary, pepper and a little bit of kosher salt.

Step 3- Simmer for at least an hour if not longer.

Step 4- Blend up your sauce for a smoother consistency, using a stick blender or careful process your sauce in smaller batches in your blender.

In January it will taste like sunshine to open a jar and pour it over fresh pasta. Store bought can't come close.