Homemade Marinara Sauce
I am excited to share my first recipe using some of our canned goods to make a homemade marinara sauce. In the canning process, the flavors of Indiana tomatoes are captured for the coming seasons. However, I could not wait any longer and had to break the seal for this recipe! If you do not can your own tomato products, not a problem! I have listed substitutions that you can buy conveniently at your local grocery store.
Homemade Marinara Sauce:
- *1 quart of homemade canned tomato chunks (or 32 oz can of diced tomatoes with garlic, onion & green pepper)
- * 1/2 c. of homemade canned V-12 tomato juice (or store bought)
- * 10 fresh basil leaves, chopped
- 2 TBSP tomato paste
Directions:
Heat the tomato chunks over medium low heat in a sauce pan to slowly reduce down the liquid. Stir in 1/2 the tomato paste and 1/2 the tomato juice. Cover and cook for an additional 10 minutes. Once the liquid has reduced again, add the rest of the juice, paste, and chopped basil. Do not let the sauce come to a boil as it might burn. Cover and cook over low heat for 20 additional minutes or until ready to serve. Toss with your favorite pasta and enjoy!
Yield: 3 c.
*items from Midwest Vegetarian garden
One Comment
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