Take one taste of Chef Belinda’s delicious marinara sauce and you’ll never buy the jarred stuff again.
Photo by Karen Hermann
MAKES ABOUT 1½ QUARTS
¼ cup olive oil
1 onion, chopped
4 large garlic cloves, minced
¼ cup red wine
8 cups chopped tomatoes (4–5 pounds)
1 teaspoon oregano
Pinch red pepper flakes
Kosher salt
Fresh ground black pepper
Parmesan cheese rind (a leftover piece from everyday grating use)
Handful fresh basil
Balsamic vinegar, optional
In a large Dutch oven over medium heat, add oil and sauté onions until softened. Add garlic and sauté an additional minute. Add wine and simmer until liquid is evaporated, but do not allow garlic to burn. Stir in tomatoes, oregano, red pepper flakes, salt and pepper. Reduce heat, cover and simmer for 30 minutes. Uncover and add the Parmesan rind and continue to simmer, stirring occasionally, for about an hour. Remove what’s left of the Parmesan rind and discard.
Using an immersion blender, carefully purée the sauce. Add half of the basil and continue to purée. (Or, let mixture cool slightly and blend in a blender or food processor.) Continue to simmer for an additional 30 minutes. Taste and adjust seasoning to taste. Tear the remaining basil into pieces and stir into the sauce. Drizzle with balsamic vinegar, if desired.
Use immediately or cool and pour into containers to refrigerate. Marinara will last three to five days in the fridge. If you store in the freezer, it will last six months. If freezing, use freezer-safe plastic containers or bags.
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