Home Made Marinara
Maggie May Schill
In honor of organic, I made my home-made marinara, all ingredients certified organic. All of us who live in Florida are aware of how flavorless locally grown tomatoes can be. The summer sun sucks the moisture out of the thin skinned fruit, so most tomatoes sold in the grocery stores are ripened off the vine with nitrogen gas. Yuck! They are bitter, watery and lack any depth to their flavors. I however went out of my way to hunt down some organic, locally grown in the green house tomatoes. Might be the only way to get a good tomato in Florida that isn't imported.
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- fresh tomatoes, chopped 1 inch cubes
- 2 Tbsp
- extra-virgin olive oil
- 1 1/2 can(s)
- fresh parsley, chopped
- fresh basil leaves, chiffonade
- whole fresh basil leaf
- 5 clove
- garlic, chopped
- red bell pepper, sliced
- 1 small
- sweet onion, chopped
1In a hot sauce pan, pour extra-virgin olive oil.
2Let oil smoke over medium high heat.
3Add garlic, once garlic sweats add onion. Cook both until translucent.
4Stir in tomatoes and bell pepper, add whole basil leaf and stew covered on medium-low heat for 1 1/2 hours.
5Bring heat up to medium. Add parsley and stir for 5 minutes.
6With immersion blender, blend completely smooth. (unless you a prefer chunky marinara of course.)
7Add chiffonade basil and stir.
8Set to low heat.
9Serve hot over pasta, or cold as a dipping sauce.