An Experiment

Fresh Tomato Marinara Sauce and Pasta

Tonight we had an amazing dinner, even though it was made of the most simple ingredients. Our garden this year is overflowing with tomatoes, so, of course we have to find ways to use them and not be wasteful. There are so many that it would be easy to be wasteful and leave them to rot on the vine – there are that many. We’re finding ways to use them all though (so far). For the last week we’ve had about ten tomatoes sitting on the counter – slowly rotting away so tonight I thought I would make a double batch of marinara sauce and use the lot. After all, we have another dozen tomatoes that are all ready to be picked as we speak so… break out the red wine and lets get started.

After some digging around for a good recipe I found one that sounded simple, yet really good (minus the green peppers that they suggested. What the…?) and I set to making us a dinner to remember. Below is the recipe I came up with (with some modifications). I actually doubled the recipe I found and we actually came out in the end with enough left overs for one (which I gave to our neighbor). So this should be enough to feed a family of 4-6 depending on your size. We also breaded and fried up some of our zucchini too for dipping in the marinara, so we did use more than what was needed for just the pasta.


By the way, even though this is a stripped down pasta sauce with no meat or fancy things added, the kids loved it!

4-5 tablespoons olive oil
1/2 of a medium onion
1/2 cup chopped green pepper (I didn’t add this but feel free. I think it would ruin the vibe though)
4 garlic cloves (or more baby!), chopped
6 cups (about 6-7 large) peeled, chopped tomatoes
1 can( 12 oz.)no-salt-added tomato paste
2 teaspoons sugar
2 teaspoons fresh basil – chopped
1 teaspoon fresh oregano – chopped
2 teaspoons of salt salt
Dash of pepper


Heat olive oil in a large saucepan over medium-high heat. Add onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Put the tomatoes into a food processor and blend to a fine mixture. You can make the sauce chunky or more pureed as we chose to (it was perfect) Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes or more; stir occasionally. Cool 5 minutes.

Serve over fresh pasta, sprinkle generously with parmesan, dip zucchini, drink red wine. Enjoy.

By Chris Auman All Rights Reserved.

September 14th, 2009 at 12:53 pm

Posted in Recipes

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