How to make Homemade Marinara
This Homemade Marinara is now a family favorite! This is the second year that I have put in a garden and during the summer. I try to use our tomatoes in a variety of forms however Homemade Marinara is everyone’s favorite! I always make a batch for dinner and then another to freeze.
This summer my frugal organic garden has me swimming in tomatoes. Luckily my family loves Marinara! I decided to try my hand at making and it and I have to say that I am finally pleased with the results. All of the ingredients that I used either came from my garden or were Organic.
Bring a pot of water to boil, make an “x” on the bottom of each tomato. I suggest prepping all the tomatoes at one time and then 3-4 at a time drop them into the boiling water. After about 30 seconds remove the tomatoes and add to ice water. After they have cooled start removing the skins and cores. Cut into quarters and “de-seed”.
In a dutch oven add 1/4 cup olive oil and 3 peeled and crushed and minced garlic cloves. Cook on medium heat until the garlic browns. Add onions and brown. Next add green peppers and diced tomatoes, cook over medium heat. Add oregano leaves (whole) and continue to cook until desired constancy. Add 1 can of tomato paste and optional zucchini. Continue to cook until desired consistency (my family likes chunky marinara).
If you have a Vitamix Mixer, you can do all of step 2 in the vitamix heat and serve! It is so simple to use and it does all of the hard work for you.
How to make Homemade Marinara
Ingredients
- 1/4 cup olive oil
- 3 cloves of garlic
- 20 medium fresh ripe tomatoes
- 1 medium green pepper
- 1 medium onion
- 1 can organic tomato paste
- Fresh Oregano
- 1 whole Zucchini - Optional
Instructions
- Bring a pot of water to boil, make an "x" on the bottom of each tomato. I suggest prepping all the tomatoes at one time and then 3-4 at a time drop them into the boiling water. After about 30 seconds remove the tomatoes and add to ice water. After they have cooled start removing the skins and cores. Cut into quarters and "de-seed".
- In a dutch oven add 1/4 cup olive oil and 3 peeled and crushed and minced garlic cloves. Cook on medium heat until the garlic browns. Add onions and brown. Next add green peppers and diced tomatoes, cook over medium heat. Add oregano leaves (whole) and continue to cook until desired constancy. Add 1 can of tomato paste and optional zucchini. Continue to cook until desired consistency (my family likes chunky marinara).
CROCKPOT RECIPES:
Crockpot Bacon Cheese Potatoes
Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
What are the points and how much is a serving
1/2 cup serving.