Happy summer, everyone! Are you gorging yourself on all the fresh fruits, veggies, and herbs you can stand? I know I am. Summer produce is the best produce, by far.
The Recipe ReDux agrees! This month’s theme is Get your fruits and veggies in shape! While the theme encourages spiralizing and cookie cutters, I went with a slightly less defined shape for my veggies. I took my favorite marinara sauce recipe and adapted it to the bounty of fresh tomatoes popping up in local farmers markets.
My marinara sauce recipe, which I have definitely used on the site before, features a key surprise ingredient; cinnamon. It’s one of those flavors that just elevates the whole sauce to something completely different and delicious.
To account for fresh tomatoes (rather than my usual canned), I addes the extra step of first roasting the tomatoes then preceding with the recipe as usual. Roasting for 2 hours helps heighten the flavor of the tomatoes while allowing the extra liquid to cookoff. I should note that I did not bother seeding or peeling my tomatoes. I put the sauce through a quick run in the food processor to break it down a little, but overall I kept my sauce fairly chunky. If you want a smoother sauce, I recommend either blending it down or using a food mill to both puree the tomatoes and to remove any skin and seeds. Either way, I do recommend roasting them with every part of the tomato involved so that you don’t lose any of the delicious flavor.
What fruits and veggies are you eating this summer?
Homemade Marinara Sauce
Makes about 2.5 cups, adapted from Post Punk Kitchen
5 lb roma or plum tomatoes (a variety is definitely encouraged, but not required)
4 cloves garlic
2 teaspoons olive oil
Dash of salt and pepper
1 tablespoon olive oil
4 shallots, diced
1 large clove garlic, minced
1/3 cup of dry wed wine
3 teaspoons dried oregano
1/2 teaspoon cinnamon
Salt and pepper to taste
Preheat oven to 325F
1. Roughly chop the tomatoes and 4 cloves of garlic. Toss with olive oil, salt, and pepper and lay on large, lined baking sheet. Bake for 2 hours, tossing every 30 minutes.
2. When the tomatoes are almost done, heat a saucepan over medium heat. Add oil, shallots, and remaining garlic. Simmer until the shallots are soft, about 3 minutes.
3. Add wine to the saucepan and simmer for another 3 minutes, or until slightly reduced. Add the tomatoes, oregano, and cinnamon. Cover and simmer for 30-45 minutes.
4. Puree sauce to your desired consistency. Adjust salt and pepper to taste. Enjoy hot or cold on your favorite pasta, or freeze to use later on.