Twin Springs Fruit Farm

Fresh Marinara Sauce

Fresh Marinara Sauce
Author:
Ingredients
  • 3 or 4 pounds of TSFF "Trust" tomatoes
  • 2 Tbs. olive oil
  • 1 medium TSFF Santana onion, chopped fairly fine (about a cup)
  • 2 or more medium *garlic cloves, minced or pressed, at least 10 minutes prior to introducing to the heat
  • (A few TSFF garlic scapes, it available, chopped fairly fine make a fine alternative)
  • ½ tsp. dried oregano
  • 1 Tbs. tomato paste
  • ⅓ cup dry red wine, like Chianti or Merlot
  • 3 Tbs. fresh TSFF Basil leaves, chopped
  • 1 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 lb. pasta, perhaps whole grain, and perhaps fresh
*(A few, three or four, TSFF garlic scapes, if available, chopped fairly fine make a good alternative)
Instructions
  1. I leave the tomatoes unpeeled and unseeded, for the added nutrition, but, of course, core them at the stem end. Chop fairly coarsely, and strain off the juice into a separate container. Set both tomatoes and juice aside.
  2. Heat olive oil in a large skillet over medium heat, until shimmering. Add onion and cook, stirring occasionally, until softened and golden around the edges, around 8 minutes.
  3. Add garlic and oregano, cooking for about 30 seconds, until the garlic is fragrant.
  4. Add the 1 Tbs. tomato paste, and all but about 1½ cups of the drained tomatoes, increasing the heat to medium-high.
  5. Cook, stirring constantly, until most of the liquid has evaporated and the tomatoes start to stick to the bottom of the pan, and a frond begins to form, 10 - 12 minutes.
  6. Add wine and cook until thick and syrupy, about a minute. Add reserved tomato juice and bring to a simmer; reduce heat to medium and cook, stirring occasionally and loosening any browned bits, until the sauce is thick, about 8 to 10 minutes.
  7. Use an immersion blender, or lacking one, a food processor, adding back the fresh chopped tomatoes, for a short enough period to leave the sauce slightly chunky.
  8. Return sauce to the skillet, adding the basil and extra virgin olive oil. Add salt, pepper, and perhaps a bit of sugar - all to taste.
  9. Cook the pasta and have at it.