Sometimes life gives you lemons. But not today. Today life is giving me tomatoes! Lots and lots of summer tomatoes. Very large Big Beef and Better Boys. Romas and beautiful red grape tomatoes. And my favorite, Sun Sugar Orange cherry tomatoes, the sweetest tomatoes ever!
There are a lot of good recipes to use an abundance of tomatoes. This recipe for Fresh Tomato Marinara is the perfect way to save all those tomatoes for another day. I make it and store it in the freezer, ready to use any time.
What you need
Tomatoes
Basil
Onion
Garlic
Red jalapeno
Extra virgin olive oil
White wine
Salt
Pepper
How to make Fresh Tomato Marinara
First, dice the onion and red jalapeno. You can omit the jalapeno if you don’t want any heat. One ripe red jalapeno didn’t add much heat. Or if you don’t have a jalapeno, you can add some crushed red pepper flakes, 1/2 to 1 teaspoon. Finely mince the garlic. Heat 3 tablespoons of extra virgin olive oil. Add the diced onion and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook on medium heat for about 6-8 minutes, until translucent. Add the garlic and red jalapeno and cook for just another minute or two. Then add the white wine and let it simmer for 5-10 minutes, until most of the wine has cooked out.
Next add the tomatoes. Sprinkle with the remaining ½ teaspoon of salt and remaining ¼ teaspoon of pepper. I don’t bother peeling the tomatoes. The skins mostly get blended into the sauce and the few that remain don’t seem to be an issue. If you want to peel your tomatoes, cut an X into the bottom and plunge them into boiling water for about 3 minutes. The skins will peel right off. Let the tomatoes simmer for about 15 minutes, until the tomatoes are soft and mostly broken down. Use a hand held blender to blend the sauce until it is mostly smooth. I like a few bigger bits of tomato. Finally, add the basil and simmer for another 3 minutes.
This recipe uses about 5 pounds of tomatoes (8 cups chopped) and makes about 2 1/2 pints of marinara.
Fresh Tomato Marinara
This recipe for Fresh Tomato Marinara is the perfect way to save your abundance of summer tomatoes for another day.
Ingredients
- 5 pounds (8 cups chopped) tomatoes
- 4 large sprigs basil
- 1 large sweet onion
- 4 cloves garlic
- 1 red jalapeno
- 3 tablespoons extra virgin olive oil
- ½ cup white wine
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
Directions
- Step 1 Dice the onion and red jalapeno. You can omit the jalapeno if you don’t want any heat. One ripe red jalapeno didn’t add much heat. Or if you don’t have a jalapeno, you can add some crushed red pepper flakes, 1/2 to 1 teaspoon.
- Step 2 Finely mince the garlic.
- Step 3 Heat 3 tablespoons of extra virgin olive oil. Add the diced onion and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook on medium heat for about 6-8 minutes, until translucent.
- Step 4 Add the garlic and red jalapeno and cook for just another minute or two.
- Step 5 Add the white wine and let it simmer for 5-10 minutes, until most of the wine has cooked out.
- Step 6 Add the tomatoes. Sprinkle with the remaining ½ teaspoon of salt and remaining ¼ teaspoon of pepper. I don’t bother peeling the tomatoes. The skins mostly get blended into the sauce and the few that remain don’t seem to be an issue. If you want to peel your tomatoes, cut an X into the bottom and plunge them into boiling water for about 3 minutes. The skins will peel right off. Let the tomatoes simmer for about 15 minutes, until the tomatoes are soft and mostly broken down.
- Step 7 Use a hand-held blender to blend the sauce until it is mostly smooth.
- Step 8 Add the basil and simmer for another 3 minutes.
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