Wednesday, August 17, 2011

Fresh Homemade Marinara Sauce

Spices and Bay Leaves Added to Marinara



PHOTO TUTORIAL  |  PRINTABLE RECIPE  |  HUNGRY FOR TIPS?

Fear Conquered: Tomato Sauce without Cans

Really good Italian marinara sauce starts with really good tomatoes. And the best tomatoes are San Marzano tomatoes. And San Marzano tomatoes only come from the Valle del Sarno of Italy. Which means, here in the US, San Marzano tomatoes only come in cans. Thus, really good Italian marinara sauce requires canned tomatoes.

Let me bust through this red haze of San Marzano tomato authenticity. No one should have to rely on cans riddled with chemicals like BPA in order to make a delicious and authentic Italian marinara sauce. No one.

The great thing about marinara sauce is that like so many foods of Italian origin, there are hundreds of variations and no one correct way to make the sauce. Everyone has their own special version of marinara: a pinch of oregano, a sprig of thyme, a mince of parsley, a glug of wine, a grate of parmesan cheese, a pinch of sugar, etc. Every sauce unique, yet every sauce still paying homage to marinara.

Roma Tomatoes in Collander

So is there just one authentic version? I think not. Yet I believe there could be such a thing as authentic flavors. For me, marinara is all about fresh tomatoes tasting like tomatoes, without the overwhelming acidity that leads inexorably to heartburn. I want robust onion and garlic depth of flavor layered behind the tomato, with just a hint of herby brightness.

If I could get my hands on fresh San Marzano tomatoes free from processing chemicals, I would absolutely use them for my sauce. But I can't. So I don't. And guess what? My marinara sauce is still delicious, despite the glaring absence of that special variety of tomato.

Rather than focusing on what wasn't in my sauce, I focused two non-negotiables for this recipe:
  1. All the ingredients have to be fresh
  2. It has to be delicious year-round - even when the freshest tomatoes are clearly frostbitten after a wintry trip up from Mexico

Grape Tomatoes in Collander

I believe the roasted grape/cherry tomatoes are the key to any fresh tomato sauce, especially during cold winter months. In the depth of winter, buried under a blanket of snow with the closest tomato plants managing pitiful pinkish fruit, these little grape and cherry varieties still pack a flavorful punch. The Romas are simply a nice, cheap tomato filler with a higher flesh to juice ratio. If you do have access to sun-ripened, garden-fresh San Marzano tomatoes, use them instead - the sauce will only taste better.

I don't bother blanching and peeling the tomatoes for this recipe. First, it's not necessary. Second, the tomato skins are a great source of nutrition. So I use a food processor to help break up the skins before cooking. If you don't own a food processor or if you feel compelled to remove the skins, see the tips that follow the recipe for blanching.

Fresh Basil leaves

This marinara sauce is all about fresh ingredients. Fresh tomatoes, fresh roasted red pepper, fresh herbs. So when you make this recipe, ditch the cans, jars and bottles. I demand you use only fresh ingredients. Make it from scratch or don't make this version at all. Period.



STORY  |  PRINTABLE RECIPE  |  HUNGRY FOR TIPS?

Photo Tutorial

4 Pints Grape Tomatoes
Start with 4 pints of cherry or grape tomatoes.

Grape Tomatoes in Collander
Wash the grape tomatoes.

Grape Tomatoes in Roasting Pan
Add grape tomatoes to a large non-metal roasting pan.

Roasted Grape Tomatoes
Roast at 450F for 35 minutes until tomatoes begin to burst.

2 Tablespoons Olive Oil in Stock Pot
While the tomatoes roast, you can prep and saute the other ingredients. Heat 1 Tablespoon of extra virgin olive oil in a medium stock pot over medium heat.

Finely Diced Onion
Finely chop 1 small yellow onion.

2 Medium Carrots
Peel 2 medium carrots.

Finely Diced Carrots
Finely dice the carrots.

Onion and Carrots Added to Stock Pot
Add the diced onion and carrot to the stock pot and saute for 8 minutes.

2 Celery Stalks
While the onion and carrot sautes, finely dice 2 stalks of celery.

Finely Diced Celery Added to Stock Pot
Add celery to the stock pot and saute for another 10 minutes.

Finely Diced Roasted Red Peppers
While celery sautes, finely chop 1/2 cup of homemade roasted red peppers.

1/2 Cup Minced Roasted Red Pepper
You will need 1/2 cup of chopped roasted red pepper in total.

Roma Tomatoes in Collander
Rinse 15 Roma tomatoes.

Coring Roma Tomatoes
Hull Roma tomatoes.

Quartering Roma Tomatoes
Quarter Roma tomatoes.

4 Garlic Cloves
Mince 4 garlic cloves.

Minced Roasted Red Pepper and Garlic Added to Stock Pot
Add roasted red pepper and minced garlic to the stock pot and saute for 2 minutes until fragrant.

Tomato Quarters Added to Food Processor
Working in batches, add tomato quarters to the bowl of a food processor fitted with the steel blade.

Chopped Tomatoes in Food Processor
Pulse the tomato quarters until chopped.

Chopped Tomatoes Added to Stock Pot
Add the chopped tomatoes to the stock pot.

Roasted Grape Tomatoes in Food Processor
Add roasted grape tomatoes to the bowl of the food processor fitted with the steel blade.

Roasted Grape Tomato Puree
Puree grape tomatoes.

Tomato Puree Added to Marinara Sauce
Add puree to the marinara sauce.

Spices Measured with Bay Leaves
Measure seasonings. I use 3 bay leaves, 2 teaspoons of sea salt and 1 teaspoon cracked black pepper.

4 Tablespoons Unsalted Butter
You will need 4 Tablespoons of cold unsalted butter.

Onion Halves
Peel and halve 1 medium yellow onion.

Onion Halves and Butter Added to Marinara
Add onion halves, butter and seasonings to sauce.

Marinara Sauce Simmering
Stir to combine everything and bring to the boil.

Marinara Sauce After Reducing
Reduce heat to medium and simmer sauce for 2 to 3 hours or until sauce had reduced by half. Remove onion halves and bay leaves.

Marinara Sauce Added to Blender
For a smooth sauce, add the marinara to a blender and puree until smooth.

Pureed Marinara Sauce
You may need to work in batches depending on the size of your blender.

Torn Basil Leaves
Tear a large handful of basil into pieces.

Torn Basil Leaves Added to Marinara Sauce
Add the basil pieces to the hot marinara sauce and stir through.

Marinara Sauce with Basil Cooling
Allow marinara sauce to cool to room temperature before storing. You can refrigerate sauce for up to 2 weeks for freeze for up to 6 months.



STORY  |  PHOTO TUTORIAL  |  HUNGRY FOR TIPS?

Fresh Homemade Marinara Sauce

    by Javelin Warrior
     Prep Time: 1 hr
     Cook Time: 3 hrs

Ingredients (makes 3 quarts)
  • 4 pints grape or cherry tomatoes
  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced (or pressed)
  • 1/2 cup roasted red pepper, finely diced
  • 3 1/2 pounds fresh Roma or plum tomatoes, hulled and quartered
  • 1 teaspoon cracked black pepper
  • 2 teaspoon sea salt
  • 3 dried bay leaves
  • 1 medium onion, peeled and halved
  • 4 Tablespoons unsalted butter
  • 1 bunch basil leaves, torn
Instructions
  1. Preheat the oven to 450℉
  2. Pour the grape tomatoes into a large, non-metal roasting pan and roast for 35 minutes until the tomatoes begin to burst; set aside
  3. Meanwhile, heat the olive oil in a stock pot over medium heat; add minced onion and carrot and sauté for 8 minutes, then add the celery and sauté for 10 minutes; add the garlic and roasted red pepper and sauté until fragrant, about 2 minutes
  4. Working in batches, add the quartered Roma tomatoes to the bowl of a food processor fitted with the steel blade and pulse the tomatoes until chunky; empty each batch of chunky tomatoes into the pot
  5. Using the food processor fitted with the steel blade, puree the roasted grape tomatoes and add to the pot
  6. Add the bay leaves, salt, pepper, onion halves and butter; stir everything together and bring the sauce to the boil
  7. Reduce the heat to medium and simmer the sauce uncovered for 2 to 3 hours or until the sauce has reduced by at least half, stirring every 30 minutes
  8. Off the heat, remove the onion halves and bay leaves; stir through the shredded basil and allow the sauce to cool to room temperature before transferring to storage containers; refrigerate for up to 2 weeks and freeze for up to 6 months
An original recipe by Javelin Warrior. © 2011 Javelin Warrior. All rights reserved.
Powered by Recipage



STORY  |  PHOTO TUTORIAL  |  PRINTABLE RECIPE

Hungry for Tips?
  • The halved onion and the butter are important elements of this sauce: the butter lends silkiness to the sauce and the onion halves slowly release flavor without an overpowering end result. I first read about this technique in Marcela Hazan's Essentials of Italian Cooking and it's foolproof every time.

    Marinara Sauce Simmering
     
  • If you don't own a food processor, finely dice the Roma tomatoes or blend briefly in small batches in the blender. You can also puree with roasted grape tomatoes in the blender.

  • If you detest rolled-up skins and prefer a smooth sauce, puree the final marinara (as I do) or blanch the Romas. Read my technique for blanched tomatoes

    Pureed Marinara Sauce
     
  • I use homemade roasted red peppers - they're so easy to make, you can roast them up along side the cherry tomatoes. Read my technique for homemade roasted red peppers.

    Homemade Roasted Red Peppers
     
  • This sauce is delicious on it's own, but it's also a fantastic base for other flavors so feel free to customize with different herbs. In fact, I use this sauce for all of my recipes that start with a tomato base.



Scan and see this recipe on your mobile device


4 comments:

  1. I am so glad I found your recipes! I am as well trying to stay away from cans, and most of the recipes around have some sort of can product in them. I just bought today 25 lb of organic tomatoes and I can't wait to whip them up in this sauce!

    ReplyDelete
  2. Thank you for taking the time to drop a comment and I hope the sauce goes well for you! If you want a lot of sauce, you can double this recipe (just double everything) - often do this when I have a lot of fresh tomatoes. You'll just need a BIG stock pot :) I hope you enjoy!

    ReplyDelete
  3. I made this for my little family the other day and it was AMAZING! So refreshing... Can I can it in a water bath? The tomatoes are perfect and plentiful right now so I would love to store them up in this sauce.
    -Jenn

    ReplyDelete
  4. Hi Jenn - I'm so glad you and your family enjoyed and thanks for dropping a comment to let me know! You could definitely can this - I personally freeze mine because i don't have canning equipment, but canning should work just fine :D

    ReplyDelete