Thursday, May 3, 2012

Homemade Marinara


Just like Bertolli Olive Oil and Garlic Marinara

I love to make homemade Marinara. I don't always have time, and we eat a lot of Italian food in this house. If I do not have time to make mine, the next best thing is Bertolli's Olive Oil and Garlic Marinara. Tastes a lot like mine, and it is all natural with no preservatives. The problem is we use 2 jars each time and it can get pretty spendy. I don't know how much it is in yhour neck of the woods, but it is $4.00 a jar here. This recipe makes 8 jars. When I get the chance I try to make as much Marinara from scratch as I can. We are a few months away from perfect tomato season, and that is why I love organic canned tomatoes...for times like these. For fresh season, simply use 8 pounds of fresh tomatoes that have been peeled, chopped and stewed. 

Here is how I make it:
8 cans 14.5-15 ounce peeled diced tomatoes 
15 cloves Garlic roughly chopped 

1 cup Olive Oil 
1 tsp Salt 
1 TBSP Sugar 
1/2 tsp Black Pepper 
30 leaves of Fresh Basil chopped


Add fifteen large garlic cloves and olive oil to a large saucepan. Cook over medium heat until they are dark golden. 

Add chopped tomatoes and bring to a boil, stirring constantly.
 Add chopped basil, salt, a heavy dusting of black pepper and one tablespoon of sugar
Lower heat to medium and cook uncovered, stirring regularly, until all fluid is thickened. About 30-60 minutes. 
No need to cook for hours. 
Before putting into jars, Use and emersion blender to blend to desired consistency. If you like a really chunky sauce, then you will need just a few circles or maybe none at all. We like a smoother sauce. 

Pour into jars.This recipe makes 8 jars of Marinara. If you use 

canning jars you will need to seal them. I pour mine into clean used jars and keep in the refrigerator until we use. But we feed a lot of people, so if you are canning, make sure to use the proper canning method to seal the jars and keep in the cupboard until you need them.
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