Every year my dad plants a garden, and every year he ends up with a surplus amount of tomatoes. Well since we have been living in my parents house the past few months we have had the privilege of enjoying in the spoils. The only problem is, that even with a few extra mouths in the house there are still not enough mouths to eat them fast enough. So I decided to get creative and come up with some new ways to utilize these delicious tomatoes. At our house it pains us to see a single one of them go to waste, because nothing beats the taste of a tomato fresh from your own garden. Store bought tomatoes just do not even come close. So this year I decided to take on the task of coming up with my own Garden Fresh Marinara sauce made from homegrown tomatoes. This is something I had never ventured to try up to this point, and I was a little bit apprehensive. However, in the end, I was very pleased with the results. This Fresh Marinara Sauce recipe will not disappoint!
To be completely honest, I was unsure if I would be capable of making my own marinara sauce. All my life all I’ve ever eaten is marinara from a bottle. I assumed it would be super hard task, and was a little scared I was taking a bigger bite than I could swallow. I thought for sure I was gonna botch it, however, instead, I was pleasantly surprised to discover just how easy this was to make. Obviously it does not compare with the easiness of using a store bought jar of marinara sauce, but the taste of a jar of marinara sauce also does not come close to comparing to the taste of this homemade goodness. And really the only hard part about this recipe is waiting for the tomatoes to cook, because they do take a chunk of time. Everything else is a piece of cake…Trust me….If I can do it, anyone can do it.
Put this over some pasta, chicken, fresh veggies…or however the heck you feel like eating it. I personally could eat it straight up with a spoon and be perfectly content. This stuff is just that good!
- 8 ripe vine tomatoes (fresh from the garden)
- 3 tbsp of Olive Oil
- Garlic Salt
- ½ white onion diced
- 1 tsp minced Garlic
- 1 tsp Italian Seasoning
- 1 tbsp Red Wine Vinegar
- 2 tsp fresh squeezed lemon juice
- Preheat oven to 400 degrees
- Cut tomatoes into triangular wedges and place in Large freezer ziploc bag
- Add 2 tbsp of Olive oIl to the bag
- Shake bag so that Olive oil distributes evenly over the tomatoes
- Spread tomatoes out on a large baking pan
- Generously sprinkle garlic salt over the tomatoes
- Lightly Sprinkle pepper over tomato wedges
- Place pan in oven and let cook for 45 minutes
- Put tomatoes in blender and pulse 3 times ( I prefer to have small chunks in my sauce...you can puree longer for a smoother, creamier sauce)
- In a medium frying pan/ or sauce pan heat 1 tbs olive oil and then add diced onion and minced garlic,
- Cook over medium heat for a couple minutes while stirring until onions start to carmalize (They get a glossy transparent look to them)
- Add the pureed tomatoes
- Add Red Wine Vinegar, lemon juice, Italian Seasoning and pepper to taste
- Let simmer over low heat stirring occasionally for about 10-15 minutes (If you do not have a non stick pan then stir often to prevent sauce from sticking to pan and burning)
- Then serve over your favorite noodles, chicken, or even add it to your lasagna.