Marinara with Fresh Tomatoes and Herbs
A Taste of Southern Italy Straight from the Garden
Sep 15, 2009
Hundreds of recipes claim to bring you authentic Southern Italian taste by using canned tomato puree and paste. Often, those sauces fall short because of the high acid contents of canned tomato products. Opting for fresh tomatoes reduces acidity and sodium, which, in turn limits the required added sugar and cooking time of the final product.
Marinaras that start with fresh instead of canned ingredients also produce a more complex and layered flavor and texture. The chunky tomato contrasts beautifully with the lightness of the warm, garlicky liquid. This recipe can be savored over a variety of pastas and proteins. Serve it over spaghetti and meatballs or tender, delicate gnocchi. It is perfect for a family meal or a romantic date.
Harvest and Store
In late summer and early fall, harvest the garden or visit a local farmer’s market for large quantities of perfectly ripe, juicy tomatoes. Then, make this versatile sauce in batches and can or freeze for up to six months to enjoy fresh tomato taste all winter long.
One of the key benefits of batch cooking and freezing is that marinara is a last-minute shortcut to other pasta sauces. For an impromptu dinner party, use your frozen portions as a base for Puttanesca, a creamy Vodka sauce, a spicy Fra Diavolo, and a red clam sauce.
Lycopene and Tomatoes
Cooking with and eating tomatoes is a guiltless pleasure. The main nutrient found in tomatoes is a powerful antioxidant called Lycopene, which helps to neutralize harmful free radicals. Recent research suggests that consuming Lycopene is beneficial to preventing certain types of cancers, including cancer of the prostate, stomach and lung. Studies also find that cooking tomatoes with healthy fats like olive oil concentrates Lycopene amounts and makes bodily absorption more efficient.
Italian families love their own unique homemade tomato sauce, and each family’s concoction delights the taste buds differently. Embrace your individual taste, and make this recipe your own. Consider adding ¼ cup of full-bodied red wine or reducing the olive oil and substituting sausage or bacon grease.
Marinara with Fresh Tomatoes and Herbs
Ingredients:
- 5 lbs. of fresh tomatoes
- 5 cloves of garlic
- 1 medium onion
- 1 bunch of fresh basil (about five sprigs)
- 3 sprigs of fresh oregano, leaves removed
- 1 teaspoon of sugar
- 4 fresh tarragon leaves
- 2 bay leaves
- 2 tablespoons of olive oil
Directions:
- Peel and mince the onion and garlic.
- In a medium saucepan or dutch oven, heat olive oil on medium.
- In a food processor, place unseeded and unpeeled tomatoes, basil, tarragon and oregano. Process until liquefied.
- Add minced onions and garlic to olive oil. Cook until sweating and translucent.
- Add tomato puree, sugar and dried bay leaves. Stir and cover.
- Allow to simmer for 1 -1 ½ hours, stirring occasionally.
- Remove cover, add salt to taste.
- Allow to cook for 20 minutes at a medium simmer to reduce liquid.
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