Marinara Magnifica

     I had an abundance of tomatoes in my garden this year and made a ton of  salsa and tomato sauce.  I also ended up canning a bunch of tomatoes that I could use to make a huge pot of marinara that I can freeze and use all winter and spring. I wanted to use a combination of tomatoes and green peppers from my garden.  Marinara Magnifica uses both of these, makes a huge pot, and has tons of spices.

    I loved the flavor of this sauce.  I also liked the fact that it simmers in a crock-pot all day which makes for a melding of all the flavors.  It ended up making enough for us to use on spaghetti the night I made it and I was able to freeze three large quart sized bags to use later.  The best thing about this recipe is that the spices and extra vegetables can be added and subtracted as you wish. 

Marinara Magnifica (adapted from Caitlin’s Cooking and More)
1 T. olive oil
2 c. chopped onions
1 T. brown sugar
5 cloves garlic, minced
1 c. chopped green pepper
1 pound tomatoes, chopped
2 (28 oz) cans chopped tomatoes
1 (6 oz) can tomato paste
1/2 c. red wine
1 T. fresh oregano, chopped
1 T. fresh parsley, chopped
1 t. salt

1/2 t. marjoram
1/2 t. thyme
1 t. black pepper
1/2 t. red pepper
1.  Heat the oil over medium heat in a skillet.  Add the onions and brown sugar and saute for 15 minutes or until they begin to caramelize.

2.  Put the onions in the crock-pot and then add in all the additional ingredients.  Stir until they are well combined.  Cook on low for 8 hours, stirring occasionally.

3.  Serve with pasta. 

**If freezing, cool the sauce and then spoon into freezer bags and freeze for up to 6 months.**

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Comments

  1. Lovely sauce and how wonderful that you got to use the tomatoes and peppers from your garden. What a treat, I bet it was delicious.

  2. That looks great! I’m jealous of your tomato abundance!

  3. Hi Heather,
    There is nothing better than a wonderful homemade Marinara Sauce. We grow lots of tomatoes so I will sure be trying this recipe. Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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