Tuesday, September 22, 2009
There are a whole lot of cherry tomatoes in my garden. This year I'm trying really hard not to waste any of my garden produce. The tomato plants I bought this year were miss-marked so I ended up with four cherry tomato plants, two golden and two red...hubby doesn't really care for tomatoes and the yield of four plants is a bit much for just lil' ol me.
I decided to try to make marinara, what the heck...never done it before - thought I'd give it a whirl. I'm two batches in, the first one was a little bitter, the second is a bit too sweet...this weekend I should have more ripe tomatoes so I think the third batch should be just right...sounds a little bit "Three Bears" doesn't it?
I looked online for marinara recipes that I could freeze, I combined three different ones and thought I'd post the recipe just in case there is anyone else out there with a garden full of tomatoes and a little bit of time to putter in the kitchen.
This Old Farm Marinara
10 cups cherry tomatoes, a mix of gold and red
3 tablespoons olive oil
2 yellow onions, chopped
2 tablespoons garlic, finely minced
1/4 cup dried parsley flakes
3 tablespoons sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon black pepper
2 bay leaves
Heat the olive oil in a large pan, I use an 8 qt Belgique...add the onions and saute for about five minutes, add the garlic and saute for another 4-5 minutes.
While you saute the onions and garlic, put the washed uncooked tomatoes into a blender in batches - blend on medium speed for a minute. When you have blended all of your tomatoes strain out the seeds with a piece of cheesecloth. Add the blended tomatoes to the sauteed onions and garlic, add the rest of the ingredients and simmer for a couple of hours, stirring every fifteen minutes or so - just make sure it doesn't scorch. I simmered mine for about three hours because I wanted to reduce it a bit to make a thicker sauce.
Cool and freeze!
In a couple of weeks my spaghetti squash should be ready ;)
Spahgetti squash, homemade marinara and fresh parmesan.
****If I was using regular size tomatoes I would have peeled and seeded the tomatoes, a ridiculous task with cherry tomatoes. The first batch of marinara I made I just quartered the tomatoes and threw them in the pot...the seeds in the sauce made it quite bitter - there is a remarkable difference in taste when you strain out the seeds... do it, it's worth the little bit of effort it takes.