Since I haven’t mentioned this for a while, I thought I’d make another plug for opting for homemade instead of store-bought food. It takes a little more time, but it’s infinitely better on your body and your psyche. Any time you can avoid ingredients made in a lab in lieu of something that comes from the soil is a good thing.
I’ve wanted to try my hand at homemade marinara sauce for a while but just hadn’t gotten around to it. Probably because I rarely eat cooked, tomato-based anything. But I still think it’s a valuable sauce to know how to make. And beside the fact that homemade is better for you, it tastes so much better too…and real. Any store-bought, processed, long-shelf-life taste is removed and the real ingredients shine through.
Homemade Marinara Sauce (adapted from the blog Indochine Kitchen)
Makes about 2 1/2 cups
- 1 pint grape tomatoes (or 3-4 regular medium tomatoes)
- 1/2 stalk celery, chopped finely
- 1/2 onion, chopped finely
- 1/2 carrot, chopped finely
- 3 garlic cloves, chopped finely
- 2 tbsp extra-virgin olive oil
- 1/8 tsp kosher/sea salt
- 1/8 tsp freshly ground black pepper
- 1 bay leaf
- 3 large basil leaves (optional)
Get a medium pot of water boiling and then thoroughly wash the tomatoes. Cook them whole in boiling water for about 15 minutes (30 minutes for larger tomatoes.) Lower the heat to a simmer and continue cooking until the skins start to come off. This took only a few minutes for my small tomatoes. Take the tomatoes out and peel them. Reserve the cooking water.
Remove the bay leaf. Transfer the mixture to a food processor and if it’s really thick, like mine was, add a little of the reserved cooking water. I used a few tablespoons. Add the basil leaves if you’re using them and pulse it all together until you reach the consistency you want. I wanted mine just a little chunky.