Garden Fresh Marinara Sauce Recipes

GARDEN FRESH MARINARA SAUCE

GARDEN FRESH MARINARA SAUCE image

Categories Sauce Tomato Vegetarian Healthy Simmer

Yield 4 people

Number Of Ingredients 11

Ingredients

10-12 organic garden Ripe Tomatoes
1/2 cup Fresh Garden Sweet Basil
1 tsp. dried garden oregano
1 Garden grown Chili Pepper
1 Tsp Fresh Garden Thyme
4 smashed Organic Garlic Cloves
1/4 chopped fresh Parsley(I like Flat Leaf from my garden)
3 Tbs. Good Extra Virgin Olive Oil
1 cup Red Wine (I use whatever I am serving with dinner)
3 Fresh Garden Spring Onions, chopped
Kosher salt and Cracked Black Pepper to taste

Steps:

Bring a large pot of water to a boil. Reduce heat to a simmer. Place Ripe Tomatoes in a metal collander or China Cap and lower it into the simmering water. Remove as soon as skins begin to split. When Tomatoes are cool enough to handle, remove skins by gently peeling them off. (They should remove easily, but if they do not, re-emerse into hot water for another minute) Run peeled Tomatoes through a food mill, or if you do not have access to one, quarter the Tomatoes and remove the seeds. Then sqeeze them over a bowl and remove any hard core pieces. In a Large saute pan heat EVOO. Add smashed and chopped Fresh Garlic, Sliced Spring Onions including greens,chopped Red Chili Pepper and fresh Herbs. Stir on a medium heat until Garlic is golden brown and the aroma of herbs is released. Add 1 cup of good Red Wine and de-glaze the pan. Cook the wine and herbs until Wine is reduced by half. Add pureed Tomatoes and stir. Reduce heat to a simmer. Salt and pepper to taste. Simmer stirring every 5 to 10 minutes or so for 30 minutes. Serve over Pasta of choice (Fresh is always great) Add a little of the Pasta cooking water if sauce begins to thicken too much. Grate a little Parmigiana-Regiano for even more Great Italian Taste.

FRESH TOMATO MARINARA SAUCE

Fresh Tomato Marinara Sauce image

A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.

Provided by KerriWarmus

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 1h25m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
½ onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
½ cup red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon fennel seed
¼ teaspoon crushed red pepper
2 teaspoons balsamic vinegar, or more to taste

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
Stir balsamic vinegar into the sauce.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.5 g, Fat 7.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 402.9 mg, Sugar 10.5 g

SLOW COOKER GARDEN-FRESH MARINARA

Slow Cooker Garden-Fresh Marinara image

Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.

Provided by LINDA BAKER

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 4h45m

Yield 10

Number Of Ingredients 15

Ingredients

8 cups diced fresh Roma tomatoes, juices drained
1 yellow onion, chopped
1 cup chopped celery
1 green bell pepper, chopped
1 cup grated carrot
1 cup sliced fresh mushrooms
5 cloves garlic, minced
1 (10.75 ounce) can tomato soup
¼ cup brown sugar
1 tablespoon Greek seasoning
1 tablespoon dried oregano
1 tablespoon dried basil
½ tablespoon ground cinnamon
½ teaspoon ground thyme
2 cups chopped fresh spinach

Steps:

Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.
Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.2 g, Fat 1 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 13.4 g

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