Marinara. Simple enough, I wanted to make a bunch of marinara, some for now some to go into the freezer for later. Marinara is easy to make and much better when its made at home without added preservatives and all that mess. Plus, you can make it how you like. I started by sweating onions and garlic in olive oil. When the onions had some translucence after about 10 minutes I added diced carrot and celery for another 10 minutes. After the aromatics were soft and their flavors set free I added 4 big cans of crushed tomatoes. I was recently made aware that lots of canned tomatoes have citric acid added, which is totally unnecessary. I found some without. The only ingredient in the canned tomatoes was Roma tomatoes. Along with the tomatoes I added a hefty bunch of chopped basil, fresh rosemary, fresh oregano, salt, pepper and bay leaves. I let this simmer a while before tasting and then decided to add a few tablespoons of balsamic vinegar, honey and a bit more salt. I thought this completed the sauce. The sauce was then blended in a food processor and returned to the heat for a bit longer. I ended up with about 12 cups of sauce, most of which I froze in usable portions. I had some with pasta for a few satisfying meals and I'll probably use some on some pizzas in the near future. This sauce is basic and can be touched up for any number of other dishes.
Marinara. Simple enough, I wanted to make a bunch of marinara, some for now some to go into the freezer for later. Marinara is easy to make and much better when its made at home without added preservatives and all that mess. Plus, you can make it how you like. I started by sweating onions and garlic in olive oil. When the onions had some translucence after about 10 minutes I added diced carrot and celery for another 10 minutes. After the aromatics were soft and their flavors set free I added 4 big cans of crushed tomatoes. I was recently made aware that lots of canned tomatoes have citric acid added, which is totally unnecessary. I found some without. The only ingredient in the canned tomatoes was Roma tomatoes. Along with the tomatoes I added a hefty bunch of chopped basil, fresh rosemary, fresh oregano, salt, pepper and bay leaves. I let this simmer a while before tasting and then decided to add a few tablespoons of balsamic vinegar, honey and a bit more salt. I thought this completed the sauce. The sauce was then blended in a food processor and returned to the heat for a bit longer. I ended up with about 12 cups of sauce, most of which I froze in usable portions. I had some with pasta for a few satisfying meals and I'll probably use some on some pizzas in the near future. This sauce is basic and can be touched up for any number of other dishes.
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