Fresh Tomato Marinara!

Who doesn’t love a good marinara sauce? There are so many options on the market that work just fine. However, they are loaded with sodium and added sugar! Who needs that?! What if I told you, you could make your own? You can!! It’s a little messy but it is so worth the effort! Let me tell you how I made mine! It’s sinfully delicious and you won’t even break a sweat! lol

You will start with FRESH tomatoes! Not canned! (those are loaded with sodium too)! I have a garden full of fresh heirloom tomatoes, so of course, that is what I use for this recipe! I used 6. These beauties are extra large, so you may need to increase the amount you use, based on the size of tomato you have.

I didn’t get photos of the whole process, as my phone was dead and I had it on the charger. Anyway…Blanch the tomatoes in boiling water for a good 2 minutes. Mine were so large I could only blanch 3 at a time! Remove them immediately and allow them to cool slightly. Next, you will remove all the skin and cut them into chunks. I remove the core as well and toss it.

To a very large, deep sided pan, or a large dutch oven, add 2 Tablespoons olive oil, 2 Tablespoons butter, 1 diced yellow onion and one good sized shallot (also diced/minced). Allow to cook until slightly browned. Add 2 Tablespoons minced garlic, 1/4 teaspoon ground thyme, 1/4 teaspoon dried rosemary, 2 Tablespoons dried parsley and 2 Tablespoons fresh chopped basil. Allow to simmer until herbs are fragrant.

Next, add 2 cups (yes, 2 cups) of a good red wine. I used Cabernet Sauvignon. Allow to simmer until slightly reduced.

Add in all of the chopped tomatoes, season with salt/pepper and bring up to a boil. Reduce heat and simmer, simmer, simmer. This batch took a little over 4 hours!

As you can see, this photo was captured just after I added the tomatoes. They are still in large chunks.

This was after 2 hours. The sauce is beginning to reduce nicely. There are still lots of chunks and it’s still pretty watery. Be patient!! lol

After 3 hours, it is time for a taste test! lol

After 4 hours, It is done! Goodness y’all! You will never buy store bought again!!

This recipe made enough for two good sized jars. It should last up to a week in the fridge (in an airtight container) or you can freeze it!

If you try this one, please let me know!! Thanks for being here! I appreciate all of the support.

Much Love- The Glitzy Gourmet!

Here is a link to the Calphalon cookware set that I use.

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