This recipe started with an experiment. One day this summer, I had a ton of tomatoes that had ripened at the same time and needed to do something with them fast. Canning wasn’t a timely option, so I decided to chop them up (no peeling) and freeze them. This morning, I sautéed onions and garlic and then added the frozen tomatoes to make a quick marinara sauce. A friend had given me a few green tomatoes this weekend, and I decided to chop and stir them in—they brighten the flavors of the frozen tomatoes. A quick puree with the immersion blender got rid of the pesky peels.
Fresh Tomato Marinara Sauce
2 onions, chopped
4 garlic cloves, minced
1 Tbsp. olive oil
Salt
Black pepper
Basil
Oregana
Crushed red pepper
Fennel seeds
1 gal. chopped tomatoes
1/4 cup balsamic vinegar
1. Sauté onions and garlic in hot oil for 10 minutes or until onions are tender. Stir in salt and next 5 ingredients, and cook 1 minute. Add in the tomatoes, and cook, stirring occasionally, for 20 minutes. Use immersion blender to puree until smooth. Stir in balsamic vinegar. Taste and add more seasonings, if necessary.
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