Marinara Sauce

[jglass]

I am going to can some tomatoes from the garden this year.
We love marinara sauce.
Anyone have a recipe to share..please

[Mama Mangia]

of course I have something to share!

(2) #3 Cans of whole peeled tomatoes (28oz) or equal amount of fresh peeled tomatoes. (Put in bowl, crush by hand ? set aside) or homemade (canned)
10 cloves garlic, peeled and finely chopped
1 lg. Onion, thinly sliced
1 tsp. Salt
1 tbs. Sugar
Pepper to taste
20 basil leaves or 2 tbs. dried basil
4 to 6 tbs. Olive oil

Heat Olive oil in a saucepan. When hot add garlic, stir, add onions ? sauté until soft.

Add tomatoes, along with remaining ingredients.

Bring to light boil, reduce heat ? simmer one hour without lid, stirring occasionally.



OR



About three tablespoons of olive oil - I use Bertoli Extra Virgin
Six cloves of fresh garlic chopped - this is the secret. . . .
10 small baby carrots chopped - the already peeled ones
One onion diced
Crushed Tomatoes - Two 28 ounce cans - I like Angela Mia and Furmano's - redpack is good too - but nothing beats HOMEMADE
Sugar to sweeten as you like - I usually use about a tablespoon and then a little more

Saute the garlic, carrots, and onion in the olive oil
Pour in the crushed tomatoes
Cook and stir occasionally for about an hour or more and add sugar as you go




OR



6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Ground white pepper to taste.
Optional seasoning (any one of the following): 2 teaspoons ground coriander; 1/2 to 1 teaspoon dried marjoram; 1 teaspoon dried basil; 1/4 to 1/2 teaspoon dried oregano
1 to 2 teaspoons salt, to taste

Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.

Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.

If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

Makes: 3 Pints



It's all a matter of taste - it cooks in no time and you can add/adjust seasonings - I don't like the coriander in it - some do. I stick with the marjarom, basil, sometimes some dried red bell pepper (I dry my own), maybe a pinch of oregano (to me marinara should not be hot and spicy).

If using any dried herbs - remember that you don't just add dried herbs to anything unless you crush them in your hand to release the oils/flavors of the herbs.

Depending on what I use the sauce for - I may not add any carrot - and if I do add carrot - I do not add sugar - the carrots add enough sweetness. If I want to use it on bread for topping, then I may add a bit of red pepper flakes, paprika or a pinch of chili powder.

Start off with a small batch - grab a can (14 1/2 oz) diced tomatoes (unseasoned) and experiment. You can use it for pasta, rice, couscous, on bread, pizza, focaccia, etc. for a quick and easy side. Then the next time try a different herb or carrot/no carrot, etc.

I do not use any green bell pepper - too bitter for it. But just a tad of dried red bell is nice.

I hope this helps.

[jglass]

Oh man..I wanna try these.
I should wait a few weeks til I have fresh basil in the garden but I know I cant wait that long lol.
Thank you so much for these.

[Mama Mangia]

You're very welcomed!

[jglass]

Jon is waiting on a friend of his to come by.
I WISH he would hurry up. I need to go to the store and get the tomatoes.
I want to try the first recipe today then work my way down the list.
Patience is not one of my virtues.

[jglass]

Do you have a recipe for meatballs?
This is the one I have been using lately.

Baked Italian Meatballs

1 1/2 lbs lean ground beef
1/4 cup parmesan cheese, shredded
1/2 cup Italian seasoned breadcrumbs
1/3 cup fresh parsley, chopped (a must - dried will not do in this)
1/4 cup unseasoned tomato sauce
1 teaspoon mustard powder
3/4 teaspoon dried Italian seasoning
1/4 teaspoon low sodium salt, to taste
1/4 teaspoon crushed red pepper flakes, to taste
2 cloves garlic, minced,more to taste

Preheat oven to 400 F.
Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
Combine all ingredients well.
Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.

[Mama Mangia]

I make mine several different ways - all depending on my "mood" and who's eating!

Meat, eggs, bread crumbs, salt, pepper, parsley, garlic, grated Pecorino Romano, plain tomato sauce. Meat can be beef and/or veal and/or pork. I don't measure anything - it's all by look.

I leave the Italian seasonings, marjoram, basil, chili pepper, crushed red peppers, etc. to the flavoring s for the sauce - not the meatballs.

Just preference.

Sometimes I add rice and sometimes I add raisins (my absolute favorite).

I don't use seasoned crumbs unless they are the ones I make. I dislike the taste of crumbs like Progresso, etc. Haven't found a use for the store bought ones for anything yet.

[Mama Mangia]

by the way - I fry mine in a heavy skillet - heat my olive oil, add my meatballs and fresh garlic cloves - fry well.

[jglass]

Thanks a bunch.

[Mama Mangia]

I hope you try them this way - not spicy - just perfect. Let me know.