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.
★★★★★ 1 vote5
5fresh tomatoes, chopped 1 inch cubes
2 Tbspextra-virgin olive oil
1 1/2 can(s)fresh parsley, chopped
5fresh basil leaves, chiffonade
1whole fresh basil leaf
5 clovegarlic, chopped
1red bell pepper, sliced
1 smallsweet onion, chopped
How to Make Home Made Marinara
- In a hot sauce pan, pour extra-virgin olive oil.
- Let oil smoke over medium high heat.
- Add garlic, once garlic sweats add onion. Cook both until translucent.
- Stir in tomatoes and bell pepper, add whole basil leaf and stew covered on medium-low heat for 1 1/2 hours.
- Bring heat up to medium. Add parsley and stir for 5 minutes.
- With immersion blender, blend completely smooth. (unless you a prefer chunky marinara of course.)
- Add chiffonade basil and stir.
- Set to low heat.
- Serve hot over pasta, or cold as a dipping sauce.