As you can tell from my last few posts, we are elbow deep in tomato season! I love this delicious, fresh sauce for it’s light, clean flavour. Check out this recipe for a deeper, richer variation.
Like my roasted vegetable sauce, I use this as a sauce for pizzas, lasagna, and over zoodles (spiralized zucchini noodles). The basil in the sauce makes it especially delicious so use as much as you can. As basil can be expensive and lacking in in freshness in the supermarket, this year I grew about 40 plants in little pots throughout my house and garden. It still wasn’t enough 😉
This makes about 4 quart size jars. Multiply or divide as needed.
Fresh Tomato Basil Marinara Sauce:
– 10 lbs tomatoes (for me this is about 40 tomatoes)
– 5 celery stalks
– 3 large onions
– 3 large carrots
– 4 cloves garlic
– 1/4 cup avocado or extra virgin olive oil
– 1 T dried italian seasoning
– 2-3 cups (or more) fresh basil
– 2 bay leaves (optional)
– 2 T sea salt
– 1 T pepper
Heat avocado or olive oil in a large pot over medium heat. Finely chop celery, onions, carrots, and garlic (I do this in my food processor to make it nice and speedy). Add to pot and saute until veggies are beginning to soften. While veggies are cooking, add tomatoes to the blender or food processor (you will need to do this in batches). Add tomatoes to the pot and stir. Add salt and pepper, bay leaves (if using), and italian seasoning. Reduce heat to low and allow sauce to simmer, uncovered for at least 2 hours (or until thickened to desired consistency). Once sauce is as thick as you like it, remove from the heat. Tear your basil into the pot. Taste the sauce and adjust the seasonings to taste. At this point you can either freeze the sauce (boo!) or can the sauce (yay!). For canning:
Ladle into your mason jars, screw on the lids and boil in a water bath canner or a large stock pot for 40 minutes. Carefully remove jars from pot and set aside to cool. Before adding to your growing collection of variations of tomatoes in jars-ensure that all jars have sealed by popping the centre of the lid. A sealed jar will not pop while an unsealed jar will still make a popping sound when the middle is pushed. Once canned this sauce will last in the pantry for the year.
Enjoy ❤ ❤
*To make the dish in the picture: use a julienne peeler or a spiralizer to make noodles from 2 large zucchini. Heat one jar of this sauce until just below boiling and pour over “noodles”. Add 1 cup shredded kale. Allow to sit with a lid on for about 5 minutes to allow “noodles” to soften. Sprinkle with parmesan if desired!*