Marinara

September 1, 2021 Sally Uhlmann

My garden is running amuck with tomatoes, not that I am complaining. Coming from Montana, where attempting to grow a tomato is an extreme act of optimism and acceptance of futility, I am loving my Italian bounty. Does anything smell better than the instantly recognizable perfume diffused by a tomato plant when you brush up against it? And does anything surpass the juicy deliciousness of a perfectly sun-ripened tomato fresh off the vine? That said, it is next to impossible to consume my daily harvest in just salads and BLTs. Marinara sauce is an excellent way to celebrate the summer fruit. Of course, you can add red pepper flakes, basil, and additional seasonings, but the tomato should remain center stage.

Fresh Marinara Sauce

Yields approximately 6 cups

2 tablespoons olive oil
5 cloves fresh garlic, peeled and roughly chopped
1 large yellow onion, peeled and roughly chopped
2 tablespoons sugar
20 medium-to-large tomatoes, cores removed and roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 tablespoon dried oregano
2 bay leaves
½ cup tomato paste
salt and pepper to taste

Directions

Place olive oil in a large, heavy-duty pot. Add garlic and onions and slowly sauté to soften, about 10 minutes. Add sugar and continue to cook while you puree tomatoes (next step).
Working in batches, place tomatoes in a blender and pulse on and off to coarsely chop. Add to the pot with the garlic and onions. (The tomatoes will look slightly pink but they will soon turn red.) Add thyme, oregano, bay leaves, and tomato paste. Bring to a simmer and adjust heat to maintain a slow, steady boil. You want to reduce the tomatoes to a thick sauce, which will take around two hours. Stir from time to time. Taste for salt and pepper when sauce is the consistency you like.
Discard bay leaves. Working in batches, place sauce in a blender and pulse on and off to break up any chunks of onion or garlic. If you plan to keep the marinara in your pantry, process in a hot water bath and store in sterilized jars. Otherwise, refrigerate in a closed container and use within 10 days.