This was an experiment in my kitchen today. I had an overabundance of tomatoes from my garden (maybe about 16 or so of different varieties). I looked up a few recipes online, and made this one my own. It’s not that hard to make, and tastes way better than starting your marinara from a canned variety.
15-16 Garden Tomatoes
Extra virgin olive oil
1. Rinse tomatoes. Remove top core and gently draw an x with the knife on the other side of each tomato.
2. Place tomatoes in a pan of water and bring to a boil. Boil for one minute.
3. Remove from stove, and drop tomatoes into a pan of iced water using a slotted spoon. Let cool.
4. Once tomatoes are cool, gently peel the skin from each tomato. Run the tomatoes through a food mill. If you do not have a food mill, squeeze out seeds and place the rest of the tomato into a blender to purée. You can also use a food processor. I prefer a blender because it is much easier to pour the purée into the pot from a blender than a food processor.
5. You are now ready to make the marinara! In a separate pot, warm extra virgin olive oil and garlic.
6. As soon as the garlic starts to brown, add the tomato purée. The garlic should not burn. If you burn it, you need to start over.
7. Add fresh basil, parsley, and ground black pepper to taste.
8. Bring to a boil, and let it simmer on the stove for about 60- 90 minutes.
9. Serve over your favorite pasta, or place in Tupperware containers and freeze for future use.
10. As my grandmother, Mamielle Celona, used to say, “Good luck!”