On Friday, my husband picked a mess of tomatoes.
It wasn’t enough to can salsa, and it was too many for us to just eat. He suggested marinara. I hesitated. I made marinara last summer with fresh tomatoes, and it didn’t turn out as well as I’d hoped.
I debated and finally decided to give marinara another try, but this time I took a slightly different approach. I used my standard recipe — sautéing onions, diced celery and carrots, garlic, salt, and pepper in olive oil. I blanched the tomatoes, peeled them and then chopped them. I added the diced tomatoes, some parsley, basil, garlic salt, and more pepper to the vegetable mixture and let it simmer for a good 45 minutes.
This is where I stopped last year. I like a chunky sauce. But last year it was chunky but soupy if that makes sense. So I let it cool a bit, then I pureed it in the blender and put it back on the stove to simmer another 30 minutes.
I was really pleased at how it turned out. It thickened slightly, and it had great flavor. I decided to freeze it. So now this winter when I would have used canned tomatoes for marinara, I will simply pull a bag of this from the freezer and enjoy. I’m definitely doing this again.