Farmers Market Marinara Recipe.

If you read my previous post My Super Labor Intensive Marinara Win you know about my first attempt to satisfy my craving for home made pasta sauce. I spent some time this week studying up on how to make this time consuming idea a little easier. The fact of the matter is a good fresh marinara sauce takes time, there are not really any shortcuts. I have in the past used the recipe Marinara Sauce by Ina Garten on FoodNetwork.com with canned tomatoes. It is really simple, quick, and tasty when good tomatoes are hard to find. If you are pressed for time I highly recommend it.
Now knowing (or thinking I know) how to stream line the process of making sauce I spent Saturday at the farmers market in search of ingredients. For a moment now I must climb up on my soap box and talk about the importance of shopping at your local farmers market. The money you spend there will go directly back into your community, there is no corporate headquarters getting a cut elsewhere. Also, less travel time equals less carbon footprint. While you are purchasing you also have a great opportunity to ask if what you are buying contains any GMOs or pesticides. That is all the preaching I will subject you dear readers to this time.

Check out my last post on Garlic Wheat Bread to add to the plate.

Here is the recipe and don't forget to visit your local farmers market!

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Farmers Market Marinara

6 Large Tomatoes

1 Medium Yellow Onion

1 Regular Head of Garlic (½ Head Jumbo)

6 Fresh Basil Leaves + more for garnish

1 tsp. Kosher Salt or Coarse Sea Salt

1 ½ tsp. Fine Sea Salt

1 and ½ tsp. Fresh Ground Black Pepper Divided

½ C Red Wine (I recommend Chianti, see if you have a local winery) 

4 Tbs. Extra Virgin Olive Oil Divided

2 Tbs. Balsamic Vinegar 

Parchment Paper

Baking Sheet

Stock Pot or Dutch Oven

Large Spoon and Laddle

Mixing Bowl

Spatula

Paring Knife

Chopping Knife

Cutting Board

Fork

Preheat oven to 400º F

Slice and remove seeds from tomatoes. Place in mixing bowl with 2 Tbs. extra virgin olive oil and 2 Tbs. vinegar. Sprinkle the kosher salt and 1 tsp. ground black pepper over tomatoes. Gently mix with a spatula until all the tomatoes have a little flavor on them. 

Line a baking sheet with parchment paper and layout all the tomatoes. Try to get as many tomatoes as possible with the flesh down and skin up. Trim away all the excess paper to avoid smoking. Bake for about 10-15 minutes or until the skin starts to pull away from the flesh. They should look a bit wrinkled. 

Before Cooking

After Cooking

While the tomatoes are in the oven chop the garlic and onions very finely. Place the stock pot over medium heat with 1 Tbs. olive oil and let the garlic, onions, sea salt, and  ½ tsp. ground black pepper ‘sweat out’. Once the garlic and onions become translucent pour in the ½ cup red wine and simmer until the wine becomes syrupy. 

Once the tomatoes come out of the oven use a fork to pull the skin off. Place the remaining flesh in the pot with the wine. Now chop and stir in the 6 basil leaves. Cook on medium until the tomatoes start to fall apart, this should take about 30-45 minutes. Stir about every 10 minutes to avoid burning at the bottom. Turn the heat down to medium-low and simmer until the desired thickness. For a chunky and runny sauce leave on for about an hour, for a thick smooth sauce about two hours. Continue to stir about every 15 minutes to keep the consistency even. Add a little more basil before serving and add a leaf or two to the finished plate. 

If you make this in advance and plan on reheating it I highly recommend warming it in a sauce pan with a little more seasoning and not a microwave. The microwave tends to zap some flavor. 

This recipe makes about 2 of these jars.