Cookstr.com

Farm Stand Marinara Sauce

Updated February 23, 2016
(1 Votes)

0 Comments

When tomatoes are at their peak and prices are low, it’s time to make a big batch of marinara sauce for the freezer. Having a supply of marinara sauce on hand can be a great help on a busy day. In less time than it takes to have a pizza delivered, you can boil a pot of pasta water and warm up the sauce. To please the vegetarians in your life, add sautéed mushrooms or eggplant to the pasta or, for meat lovers, Italian sausage, ground beef, or pancetta. The recipe can be easily multiplied, so stock up!

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Taste and Texturegarlicky, herby, savory, spiced, tart, winey

Type of Dishpasta sauce

Ingredients

  • 2 cloves garlic, peeled
  • 1 small carrot, coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 3 tablespoons olive oil
  • 1/3 cup dry red wine
  • 5 pounds ripe tomatoes, peeled and coarsely chopped, juices reserved, or 2 cans (28 ounces each) diced or crushed tomatoes, with their juice
  • ¼ cup chopped fresh basil, or 2 teaspoons dried basil
  • 1 tablespoon fresh oregano, or 2 teaspoons dried oregano
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 teaspoon coarse or kosher salt
  • ½ teaspoon freshly ground black pepper, or ½ teaspoon dried red pepper flakes
  • 1 to 2 teaspoons sugar (optional)

Instructions

Place the garlic and carrot in a food processor and pulse until finely chopped. Add the onion and continue to pulse until minced, scraping the side of the bowl with a rubber spatula occasionally.

Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion mixture and cook, stirring frequently, until soft but not browned, about 11 minutes. Add the wine and stir well, loosening any bits stuck to the bottom of the pot. Bring to a simmer and cook until reduced slightly, about 3 minutes.

Add the tomatoes and their juices to the pot. Add the basil, oregano, and thyme and let simmer gently until the flavors are concentrated, 35 to 45 minutes. Add the salt and pepper. Taste for sweetness and, if the sauce tastes too acidic, add 1 to 2 teaspoons of sugar. If you are not planning on using the sauce immediately, let it cool to room temperature. It can be refrigerated, covered, for up to 1 week or frozen for up to 3 months.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password