Marinara sauce from fresh tomatoes?

[Anonymous]

My in laws just have us a ridiculous amount of tomatoes from their garden- anyone have a recipe to make marinara? Sauce would e eaten within 3 days, so please skip canning directions- thanks!

Any other ideas? I can't stand tomatoes but LOVE marinara! Actually, I like tomato and basil soup, too- a recipe for that?

[Anonymous]

Good questions. I will be looking to see the responses.

[Anonymous]

We just sauté garlic, onions, mushrooms, olives (and other veggies if you want it) in olive oil. Blanch the tomatoes in hot water till the skin splits and put them in a bath of ice water quickly. Peel and chop. Then add to the veggies and cook down. Leave out about 1/3 the liquid and add later. You can run it through a blender or food processor if you want it smoother. Freeze in a container if you are not planning to eat it right away.

[Anonymous]

I blanch about three pounds of tomatoes. I cook them down (about 35-40 minutes) with a half an onion and a half stick of butter. Remove the onion and serve. The sauce is ridiculously good.

[Anonymous]

I Don't even bother peeling them- I just put them in a blender with garlic, basil, etc and then heat up the mixture. I typically freeze what I can't use in a couple days. Enjoy your tomatoes and good luck!!

[Anonymous]

Anonymous wrote:Actually, I like tomato and basil soup, too- a recipe for that?

This is an easy, delicious soup. We make it periodically. Take a baking sheet (the larger, the better) with edges. Put a thin coat of olive oil over the bottom, tilt to ensure the entire pan is covered (optional: I cover the pan with heavy duty aluminum foil to make cleanup easier). Half or quarter tomatoes. Optional: red peppers, garlic cloves, onions. Cover the sheet. Bake at 400 for 35-45 minutes, until soft and roasted. Pour the entire contents of the tray into a blender or food processor (may take 2 or 3 batches). Add a handful of basil leaves. Puree. Can be served hot, warm or cool, so reheat on the stovetop to desired temperature. When serving add a chiffonade (chopped) of basil on top. S&P to taste.

[Anonymous]

Basically follow directions above, though I recommend just garlic and onions for the base aromatics. Don't forget to add herbs, I use dried basil, oregano, and bay leaf added at the beginning after adding the tomatoes. If using fresh, add the herbs at the end. Also, if you don't want to bother with removing the skins, just dice the tomatoes and the skin pieces will be small enough to not be that noticeable. Finally, the key is to cook it a long time. I usually prep everything after dinner, and let it cook over low heat overnight. Then put it in the frig and it's ready when you get home from work.

[Anonymous]

Roast tomatoes, garlics and whatever peppers you want. and onions too if you like. Then you can actually peel the tomato skins, blend all. I prefer to pulse and like some chunks. Add salt and pepper as needed.

[Anonymous]

This isn't marinara, but it's quick, fresh, and wonderful. Seed and rough-chop the tomatoes. Chop some garlic and some basil. Whirl it in the food processor with some olive oil. Not too long, you want it a little chunky. Salt and pepper to taste.

It's great with fresh pasta and a bit more olive oil. Or on meat or fish. Or a great pizza topping.

[Anonymous]

I like Alice Waters' recipe http://www.upyourflavor.com/recipe/simple-tomato-sauce/

[Anonymous]

Lucky you! The key is olive oil, lots of garlic (big cloves), sea salt, a big clump of fresh basil, some add olives and some add a little milk at the end. I am getting hungry!!

[Anonymous]

Sorry did not mean olives meant onions!

[Anonymous]

Yes you can make sun dried tomatoes and it will take care of a lot of them. It easy and taste great! Just look it up on line.