Dinner,  Paleo

From Scratch Marinara Sauce

Pasta sauce top photoTomatoes are being harvested faster than I can use them up. My refrigerator was stocked with my homemade salsa and I needed another way to make use of the abundance of tomatoes coming my way, so I went looking for an easy marinara  sauce. While I pride myself on cooking from scratch, the one thing I never really tried to make from scratch was pasta sauce. The stuff you buy at the store tastes fine enough and if you read your labels, you can find pre-made organic sauce without sugar or or other unwanted ingredients. It worked for me, but last year I tried making my first ever attempt at pasta sauce “from scratch” using canned tomatoes and tomato paste. It turned out great, but the more I read about heavy metal toxicity, the more I try to avoid canned foods whenever possible.

So, now with summer tomato production in high supply I was ready to go all in and try making it completely from scratch! The following recipe was passed on to me from a friend and it’s amazingly simple. I plan to make as many jars as I can this summer then freeze them to use all winter long!

roasted tomatoes

Pasta sauce

Easy From Scratch Marinara Sauce
Yields 2
A delicious and simple marinara sauce
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 8 Cups Fresh Tomatoes, cut into 1 or 1 1/2 inch wedges
  2. 1 Sweet Onion, sliced or diced
  3. 20 Garlic Cloves, peeled
  4. Olive Oil
  5. Fresh Basil
  6. Salt and Pepper
Instructions
  1. Preheat the oven to 375* F.
  2. Place the vegetables into roasting pans in one layer
Top with
  1. 1 C. fresh basil
  2. Generous drizzle of olive oil
  3. Salt and pepper sprinkled over
  4. Roast for about an hour
  5. Once vegetables have cooled, process in a food processor.
  6. Store in canning jars in the refrigerator for up to a week. I freeze the jars I don't plan to use right away.
Adapted from Sweetness in the Small Stuff blog
Ernstopia https://www.ernstopia.com/

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