Garden Fresh Rosemary Marinara

August 6, 2014

I have my family members to thank for this because I don't have a garden, and they are more than willing to share their veggies with me! Yay!

Everyone knows that I love tomatoes. I usually eat them diced, sliced, even whole (only the cherry kind) and like to sprinkle a little salt and pepper over them...or dip them in ranch. 

My family has been bringing me fresh tomatoes, and I couldn't eat them fast enough! So I decided to make some marinara. Next it'll be salsa to replenish my stock. :)

Garden Fresh Rosemary Marinara 

Tomatoes - peeled and crushed (for this recipe I used 3 lbs 10 oz)
2 Tbsp olive oil
2 Tbsp minced garlic
1 1/2 cup diced red onion
2 tsp oregano
2 tsp rosemary
4 Tbsp brown sugar
6 oz can tomato paste
Salt and Pepper to taste

I used this method for peeling the tomatoes. It worked like a charm.
1. Add olive oil, onion and garlic to a large pot over medium/high heat - stir the onion and garlic until they are softened.
2. Add your tomatoes to the pot. Bring to a slow boil. 
3. Stir in tomato paste.
4. Stir in the seasonings.
5. Using an immersion blender, blend the tomatoes until desired consistency. I like mine to have a little chunk, but mostly smooth.
6. Let the sauce simmer over low heat for about 30 minutes.

If you're cooking a feast, feel free to serve immediately! If you're just cooking for two (like me), it's perfect to can. With this mix I was able to fill 3 pint sized jars...and had just a little left over for my lunch. :) 

It was delicious spread on some 5-grain bread. I could eat that all day long.

Linking up with Your Homebased Mom / Delineate Your Dwelling / Liz Marie Blog.

This recipe was featured in the Inspiration Monday Party! Thank you to Redhead Can Decorate!