Books & Spoons Recipe: HOMEMADE MARINARA

I love this time of the year, when all the produce is ripening, and going to the Fresh Market is like a treat, with the abundance of the products.
Amongst many other fruits and veggies, tomatoes are in season right now, and what better time to make tomato salads, serve mozzarella with fresh tomatoes, make homemade salsa and/or marinara sauce!
Now would be the perfect time to make a big pot of marinara, that you can either preserve for the winter months, or invite all your friends over and have a big pasta party!

A couple things I've learned along the way, that I want to share with you.
- If you are going to use the canned/per-processed tomatoes, always choose the whole, peeled tomatoes for the sauce. They are the least processed ones, and thus perfect for the sauce. And no flavored ones, those flavors you can add to the sauce yourself.
- Many of the recipes are using carrots and celery. The bitterness of celery distracts from the sweetness of the tomatoes, while the shredded carrots make your sauce orange. Keep it simple, keep it tasty.
- Sweat the onions and garlic over medium heat for about 15 minutes, to bring out their sweetness and make them soft. Also, this would be a perfect time to season generously with salt and pepper. Maybe even a dash of sugar. Add more salt and pepper with the addition of tomatoes. And to taste at the end.
- Instead of chopping your tomatoes, crush them in the pot with a potato crusher. You save not only time, a mess, but also a good portion of the juices.
- Marinara doesn't have to be all smooth, when making at home, you can choose the consistency yourself. Remember, pulse, no puree.
- Herbs. If you use dry herbs, like oregano and thyme, add them with the onions. They will release more of their natural oils and flavor, when cook on a medium heat. Using fresh herbs, like basil, add them at the last minute, so they don't get bitter and earthy taste. And rosemary, in my opinion, is too overpowering for a light marinara sauce.
I hope you all enjoy it!
~ Cheers

---

HOMEMADE MARINARA SAUCE
6-8 servings

• 5 pounds of fresh tomatoes, peeled (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
• ¼ cup olive oil
  
• 3 medium onions, diced
• 8 cloves of fresh garlic (or more to taste), finely minced
• ⅓ cup fresh basil leaves, finely chopped
• 1 sprig of fresh thyme leaves (or ½ tsp dried)
• 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
• 2 bay leaves (remove when done)
• 2 sprigs of parsley (or 1 tsp dried)
• 1 teaspoon sea salt & pepper
  

1. Pour the olive oil into a large stockpot over medium heat.Add diced onions, garlic and herbs, if using dry. Season with salt and pepper.
2. Saute for 15 minutes on medium heat until onions are translucent and tender.
3. Add tomatoes. Season with salt and pepper
4. Simmer on low heat for about 2 hours or until slightly cooked down.
5. Add a pinch of sugar or teaspoon of honey, if needed
6. Remove sprigs of herbs, if using fresh


Don't forget the Parmesan Cheese on the top!