Making Marinara

Heirloom Black Krim Tomato

It all starts with organic Beefsteak and volunteer Black Krim seeds in March. Thank your husband’s grandfather for the bell peppers, use some of your LPO onions and garlic, and you’ve got most of what you need to can marinara sauce to last you all year long.

Tomatoes are skinned before cooking

Last year we made enough marinara that even today, I still have one more jar on the shelf.  We make our marinara thick and usually use canned or frozen tomatoes to stretch the marinara when we prepare it for dinner.

According to T, the marinara sauce needs to simmer for a good four hours to make a nice sauce.  He found the recipe on the internet and you can certainly modify whatever you find to suit your own palette.

The big pot should fill a few of these quart-size jars and give us a good start to the tomato season!

Of course, sometimes we do just skin and freeze our surplus tomatoes.  Alas, T is motivated and I credit him for all the delicious marinara suace.

What becomes of your homegrown tomatoes?

~R

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10 responses to “Making Marinara

  1. This post is right on time! Of course now I just need you to convince Katie that our Heirloom tomatoes are still good despite not being uniformly red! I keep telling her that “they haven’t been geneticlly modified to be beautiful”. Doesn’t seem to be working ;-)

    • What?! They don’t have to be beautiful to taste amazing!!! Tell her to look up the Japanese concept of wabi sabi. Homegrown tomatoes have scars, they’re misshapen, and, heirlooms especially, are rarely uniform in color. That’s what makes them so cool – oh yeah plus they taste better than any store-bought genetically modified to look “perfect” tomato. You tell Katie to call me if she has any doubts.

      • The outside color of the Mr. Stripey Heirloom Tomato didn’t bother me, it was the yellow on the inside that reminded me of the drawings of cholesterol found in the phospholipid bilayer of your cells. That didn’t get us off to a good start, and then I didn’t like how it tasted. Plus, it was all cracked on top. Maybe it was just the variety that we grew this year. I bought some mini heirlooms from Sam’s which we ate on our salads and were pretty good! For now I’ll keep my genetically modified and beautiful tomatoes!!

        • You’re funny Katie! If my tomatoes provoked similar associations I’d probably lose my appetite for them too. I don’t mind mind the cracks too much because we just cut them off. My understanding is that cracks will be more likely to form from uneven watering. Check this out for more info: http://www.tomatodirt.com/tomato-cracks.html. Also – tell Kyle I’ll try to find the recipe that Travis uses. This year he just made the marinara from memory.

  2. Where’s the recipe?

  3. Tonight our homegrown tomatoes went into a pasta dish with lots of other veggies (and of course cheese!!!!) We want to make the rest of our tomatoes into marinara sauce, yum!!

  4. Pingback: Grow Some and Hunt Some | The Wellness Experiment

  5. Pingback: What to do with sad, old tomatoes . . . | The Wellness Experiment

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