We got up super early to pick veggies & hit pay dirt with the tomatoes. So many fabulous varieties in various colors and sizes. I don’t pick favorites because they all work fabulously for my fresh Marinara. 🍅
Our 5am haul this morning!
We harvested about 7 pounds of various red tomato varieties…
We also harvested 3 pounds of smaller, Cherry and pear shaped tomatoes.
In a large Dutch Oven pan, roast tomatoes in a 350 degree oven for roughly 35-40 minutes. I roasted mine in 2 batches, so I could roast the reds separately. Just my choice, you can roast all varieties together. This is exactly what the roasted reds looked like when they are cooled out of the oven. I don’t add a thing until I put everything in the food processor.
Even if your food processor is super large, wait until the tomatoes are cool before processing. I process in about 4-5 stages. It’s never good to overfill! I add roasted tomatoes in about halfway up the processor bowl, then add in for each stage:
3-4 basil leaves
3 garlic cloves
1 tsp oregano, fresh or dried
1 tsp thyme
1 tbsp olive oil
1 tsp sea salt
1 tsp sugar
Pulse until it’s the desired consistency for storing or using right away. I detest canning. Seriously. I pack up 2 jars for the fridge, because we use tons of red sauce at our house every week on spaghetti, pizza, lasagna, etc. The rest, I add into freezer bags and freeze flat for later use. Make sure to date your bags!
This is what my sauce looks like right after processing. 🙂
It’s CRAZY how different my red sauce is from the sauce made from roasting the orange and yellow varieties. The yellow/orange Marinara tends to be a teeny bit sweeter, so we use it on pizzas more than anything.
I hope I’ve explained my process for making my homemade Marinara! If you have any questions, please feel free to send me a message!