This recipe in not the traditional way to make pasta sauce using fresh tomatoes. I take the easy and fast route. I just don't have time to remove the skins and seeds from 20 pounds of tomatoes each time I make sauce! Place fresh tomatoes in a blender and blend the seeds, skin, and all. Plus, this way we use the *whole food* -- the whole tomato. Once you begin to make your own you'll never want to go back to store-bought pasta sauce!

I have been buying cases of fresh, organic tomatoes from Smallwood Farms in Eastern Washington. If you grown your own tomatoes, this recipe is a great way to make use of them. The sauce can be canned in mason jars or stored in your freezer for later use. The other day I asked Facebook fans what everyone was doing with the tomato harvest this season. There are so many great comments. Be sure to head over there and check them out if you need more ideas!



Fresh Tomato Basil Marinara Sauce 

If you want to make a smaller batch you can cut this recipe into thirds. Use about 6 to 7 pounds of tomatoes and one large onion. I like to use a 12-quart stock pot when making this sauce. I use a food processor to mince the onions and garlic. Then I process about 1/3 of the tomatoes in it as well. This leaves some of the tomatoes a little chunky. Use a blender or Vitamix to puree the remaining tomatoes. Once the sauce has cooked down to the consistency you like, taste it and add more sea salt as needed.

1/2 cup extra virgin olive oil
3 large onions, minced
1 whole head garlic, minced
20 pounds fresh tomatoes
2 cups fresh basil leaves, finely chopped
1/2 cup red wine vinegar
2 to 4 tablespoons coconut sugar (optional)
2 tablespoons Italian seasoning
2 tablespoons sea salt

Heat a large stockpot over medium heat. Add the olive oil and then the minced onions and garlic. Saute for about 10 minutes. Remove the stem-end of the tomatoes. Process some of them in a food processor, leaving them a little chunky. Blend the remaining tomatoes until smooth. Then begin to add the tomatoes to the pot of onions in batches as you puree them. Add the chopped basil, vinegar, sugar, Italian seasoning, and sea salt.

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. Taste and add more salt if needed. Freeze cooled sauce in jars or can it. Yield: 6 to 7 quarts Source: www.NourishingMeals.com



More Sauce Recipes:
Homemade Chipotle Barbecue Sauce
Thai Green Curry Sauce
Pizza Sauce


pasta preserving sauces summer tomatoes

Fresh Tomato Basil Marinara Sauce



This recipe in not the traditional way to make pasta sauce using fresh tomatoes. I take the easy and fast route. I just don't have time to remove the skins and seeds from 20 pounds of tomatoes each time I make sauce! Place fresh tomatoes in a blender and blend the seeds, skin, and all. Plus, this way we use the *whole food* -- the whole tomato. Once you begin to make your own you'll never want to go back to store-bought pasta sauce!

I have been buying cases of fresh, organic tomatoes from Smallwood Farms in Eastern Washington. If you grown your own tomatoes, this recipe is a great way to make use of them. The sauce can be canned in mason jars or stored in your freezer for later use. The other day I asked Facebook fans what everyone was doing with the tomato harvest this season. There are so many great comments. Be sure to head over there and check them out if you need more ideas!



Fresh Tomato Basil Marinara Sauce 

If you want to make a smaller batch you can cut this recipe into thirds. Use about 6 to 7 pounds of tomatoes and one large onion. I like to use a 12-quart stock pot when making this sauce. I use a food processor to mince the onions and garlic. Then I process about 1/3 of the tomatoes in it as well. This leaves some of the tomatoes a little chunky. Use a blender or Vitamix to puree the remaining tomatoes. Once the sauce has cooked down to the consistency you like, taste it and add more sea salt as needed.

1/2 cup extra virgin olive oil
3 large onions, minced
1 whole head garlic, minced
20 pounds fresh tomatoes
2 cups fresh basil leaves, finely chopped
1/2 cup red wine vinegar
2 to 4 tablespoons coconut sugar (optional)
2 tablespoons Italian seasoning
2 tablespoons sea salt

Heat a large stockpot over medium heat. Add the olive oil and then the minced onions and garlic. Saute for about 10 minutes. Remove the stem-end of the tomatoes. Process some of them in a food processor, leaving them a little chunky. Blend the remaining tomatoes until smooth. Then begin to add the tomatoes to the pot of onions in batches as you puree them. Add the chopped basil, vinegar, sugar, Italian seasoning, and sea salt.

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. Taste and add more salt if needed. Freeze cooled sauce in jars or can it. Yield: 6 to 7 quarts Source: www.NourishingMeals.com



More Sauce Recipes:
Homemade Chipotle Barbecue Sauce
Thai Green Curry Sauce
Pizza Sauce


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