September 30, 2014
I have always had trouble growing tomatoes. I am getting better but have not ‘arrived’ yet. For this reason, I have not ventured out to find a really good marinara sauce. This summer, I decided that would be my goal: to find a perfect marinara sauce for our family. I was quite skeptical because my marinara recipe had to be
- and easy… 😉
Smooth is pretty easy to come by but thick and easy do not tend to go hand-in-hand. The last marinara sauce I made was easy but only tasted okay. And I broke our crockpot in the process 😦
I ran across a Passata recipe from Chiot’s Run (wonderful blog) and decided to try it out. She is very knowledgeable when it comes to animals, gardening, and cooking so I trusted her comments about the sauce. From what I can tell, Passata and marinara are pretty much the same thing and we use marinara sauce for everything (pizza, pasta, making sloppy joes) so I went for it.
I do not want to heat the house up during the summer so when tomatoes come in, I just stick them in a freezer bag, whole. I used two gallon freezer bags full of tomatoes to make two quarts of thick, smooth sauce. There were only a few paste tomatoes. Most were large, slicing heirlooms and lots of cherry tomatoes.
I used the same ingredients as she does but I did a few things differently:
STEP 1: Line ingredients on pan. My tomatoes were mostly frozen still. I only let them defrost enough to be able to cut them in half.
STEP 2: Roast 2 hours at 300. (YUM!)
Step 3: Scoop everything into the Vitamix with a slotted spoon. Save juice as a broth for soups.
Step 4: Pour sauce into jars and freeze (an idea I also got from her).
Look how thick! The spoon was basically vertical. It was super thick. I had to use the plunger to blend it all up. There was no need to cook it longer in a pan/pot, as recommended.
The verdict: Wonderful! Even my daughter, who hates tomatoes, loved it 🙂 I still tasted a slight tomatoey taste that you don’t taste in store bought tomato sauce but I assume it is just because there is no sugar in my sauce. If there is anything else I can do other than add sugar, please let me know!
Highlights of the recipe/process:
- I can use frozen tomatoes and the consistency does not change
- the oven is on a fairly low temp (roasting is normally done on higher temps)
- the whole process takes about 2.5 hrs, including clean up (rather than taking all day)
- no crockpots were broken in the process
- I only used roasting pans and my Vitamix to make it (no pots, no food mills, etc.)
- and it makes a THICK, not to mention tasty sauce
I think we have a winner! Seriously, it is so difficult to find a good tomato sauce that can be used for pizza, spaghetti, whatever! This is it (I’m pretty sure)! Thank You Chiot’s Run! 🙂
Just to reiterate:
- NO Peeling
- NO Food mills
- NO canning
- LOVE IT.
I am linking up with Green Thumb Thursdays and Simple Lives Thursday, hoping to help some other struggling marinara-maker 🙂
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