Low-Glycemic, gluten free, grain free, paleo, vegan
Homemade marinara tastes immeasurably better than even the best supermarket sauce. You can make it with basic pantry ingredients or garden-fresh vegetable from your garden or local farmers market.
Sheila’s Garden Fresh Marinara
Notes
Blanch Tomatoes to Remove Skins
- Pick about 12 cups of tomatoes. Wash your tomatoes and remove any leaves.
- Place tomatoes in a large pot deep enough to cover the tomatoes with boiling water.
- Pour boiling water from a kettle over the tomatoes until covered.
- Leave the tomatoes in the water for 30 seconds to one minute. When the skin starts cracking, lift the tomatoes out (again on the slotted spoon so the hot water drains into the pot) and place in a bowl of ice-cold water.
- Let chill for a minute or two and the skin should peel right off. Be careful because the tomatoes will be very hot. You might have to experiment a little, but this is easy once you get the hang of it.
- Chop the tomatoes.
Ingredients
- ¼ cup olive oil
- 6 cloves of crushed garlic
- 1 finely chopped jalapeno pepper
- 2 tbsp tomato paste
- ¼ cup dry white wine
- 8 cups chopped peeled tomatoes
- ¼ cup chopped basil leaves
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Heal oil in a large pot over medium heat. Cook garlic for 4 minutes.
- Add onion and finely chopped jalapeno pepper for 4 minutes.
- Sir in tomato past and wine. Bring to a boil and cook for 1 minute.
- Add chopped tomatoes.
- Add basil, oregano, salt and pepper. Stir to combine.
- Cook for 2 – 3 hours on medium heat until thick. Stir often.
- Let sauce cool for about 20 minutes. If you want your marina sauce to have a smoother texture process in a food processor.
