Tomato season is ending in most of the U.S. (unless you live in the desert like many of my friends who are now planting their winter gardens! **jealous**), so it’s time to use up the last of the season’s crop of ‘maters.This is a pretty simple, no fuss, no waste way to make some delicious marinara sauce – for dinner tonight and/or to preserve for the winter.
The first time I canned diced tomatoes, I was pretty appalled by the amount of tomato waste I had afterwards. By the time you skin and seed the tomatoes, you end up with bowl o’ leftover tomato parts. While I was ok with composting my waste, it seemed silly (and also ironic) to have grown all of those tomatoes, only to waste so much of them in the preserving process. I felt like I was burying my children in the compost pile (cue dramatic music).
I went on a search for recipes to use the rest of the tomato parts, so I wouldn’t have to loose so much in my future processing. I found recipes for paste, juice, etc. and plan to try some of those next year when I have a larger crop. But, the one that struck me as oh so simple and also so obvious is this recipe for Fresh Tomato Basil Marinara Sauce on The Whole Life Nutrition Kitchen, a blog I love. Ali and Tom, the authors, keep it simple with their recipe and I love simplicity.
I followed their recipe, but only made half a batch because I had about 10 pounds of tomatoes, so this is the recipe for the half batch version of their recipe. Note that while I usually tell you not to be fussy about ingredient amounts, if you are going to can this recipe, as I did, you really need to stick to the recipe for food safety purposes. However, if you’re going to eat it tonight and freeze any leftovers, feel free to play around with the ingredients to your personal tastes.
* Because I made this sauce on a super-harvest-preserving kitchen day and had many projects going on at once, I didn’t photo-document the whole process this time.
Fresh Whole Tomato Marinara Sauce:
Servings: 9 half-pints
- 1/4 cup extra virgin olive oil
- 1 1/2 large onions, minced
- 1/2 whole head garlic, minced
- 10 pounds fresh tomatoes
- 1 cups fresh basil leaves, finely chopped
- 1/4 cup red wine vinegar
- 1 to 2 tablespoons coconut sugar (optional) – (I used regular white sugar)
- 1 tablespoons Italian seasoning
- 1 tablespoons sea salt
Directions (directly from original recipe):
1. Heat a large stockpot over medium heat. Add the olive oil and then the minced onions and garlic. Saute for about 10 minutes.
2. Remove the stem-end of the tomatoes (this is the only waste and I put mine in my homemade veg stock storage in the freezer). Process some of them in a food processor, leaving them a little chunky. Blend the remaining tomatoes until smooth.
3. Then begin to add the tomatoes to the pot of onions in batches as you puree them. (Don’t be alarmed if your tomato mixture looks more pink than red at this stage. The color darkens as it simmers).
4. Add the chopped basil, vinegar, sugar, Italian seasoning, and sea salt.
5. Cook, uncovered, for about 3 hours or until sauce has cooked down and thickened. Be sure to stir it on occasion and keep it on a rapid simmer. Keep cooking until sauce has thickened to your liking (my smaller batch was ready in about two hours).
6. Taste and add more salt if needed.
7. If you are going to can the sauce, prep your jars and lids, according to accepted rules for sterilization. I waterbath canned mine and I use The Ball Blue Book for a reference. See their Intro to Canning article for safe water bath canning techniques. Be sure to add a 1/2 Tbsp of lemon juice to each 1/2 pint jar (1 Tbsp for quarts) before processing. Process your jars according to the timing chart for your altitude on page 6.
I chose to can my sauce in half-pint jars because I felt that the smaller quantities fit our two-person household better, but you may prefer to use quarts, especially if you make a larger batch.
SAUCE! This is a very tasty sauce that the whole family will really love. You will never notice that the skins and seeds have been left intact because they are obliterated in the blending process and then cooked down and softened during the simmering process. I also heard that the seeds are the most nutritious part of the tomato, housing tons of vitamin C, so this sauce must be more healthy than the non-skin-and-seed variety, right? The picky-eater-daughter, who doesn’t like chunks of onions and such, fully approved and took a jar home to her new apartment and later commented that she needs a larger jar in the future. Note taken.
Now, what to make with this great sauce? Pasta is the obvious choice, but I have also used it as a pizza sauce and I keep a jar in the fridge, ready to throw a dollop of it in whatever skillet or casserole dish I might be cooking. Since I adore all tomato saucy recipes, you can bet that my little stash of sauce will not last until Christmas.