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How to make Homemade Marinara

This homemade marinara is now a family favorite!  This is the second year that have had a garden and during the summer I try to use our tomatoes in a variety of forms however Homemade Marinara is everyone’s favorite!

How to make homemade Marinara - A great money saver!

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 pleased with the results.  All of the ingredients that I used either came from my garden or were organic.

I always make a batch for dinner and then another to freeze.  It is also a great way to sneak in additional veggies too!

How to make Homemade Marinara

How to make homemade Marinara
Print Recipe
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr

Ingredients

  • 1/4 cup olive oil
  • 3 cloves of garlic
  • 20 whole fresh ripe tomatoes
  • 1 whole green pepper
  • 1 whole onion
  • 1 can organic tomato paste
  • 1 bunch 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 over 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).
Servings: 6
Author: Melissa Jennings

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13 Comments

  1. I never heard of putting an “x” on the tomatoes! This recipe sounds delicious – I have canned tomatoes for a while but never the sauce, I think I’ll try this one! Thanks for linking up to the Recipe Roundtable 🙂

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