(Updated recipe, originally posted August 2006) I first made this type of tomato sauce about ten years ago, when I realized that fresh basil was so easy to grow, and I developed this recipe through trial and error over the years. Since we're celebrating How to Use Garden Tomatoes Week around here, this marinara sauce absolutely had to be included. Making pasta sauce and freezing it is one of the main things I love to do with my fresh tomatoes every year.
This recipe calls for peeling the tomatoes, a job that isn't difficult, but can be a bit of a bore. This year I invested in a food mill, which eliminated the peeling step. Tomorrow I'll share my newest sauce recipe, made with a food mill, my newest kitchen toy, and no canned tomatoes. But if you don't have a food mill, or don't have quite the abundance of fresh tomatoes that I do, this recipe is a fantastic way to make marinara sauce. No matter what you do, don't leave out the ground fennel, an ingredient I think makes all the difference in this sauce.
The original recipe for Sausage and Basil Marinara Sauce with Fresh Tomatoes has step-by-step photos if you'd like to see them.)
Sausage and Basil Marinara Sauce with Fresh Tomatoes
(Makes 8-10 cups of sauce, recipe created by Kalyn, originally posted August 2006)
15-20 very ripe tomatoes, peeled and diced in pieces 1/2 to 1 inch
1-2 cans tomato sauce (15. oz. can)
1-2 cans diced tomatoes (15 oz. can)
3 T dried basil
3 T dried oregano
2 T ground fennel seed
3 T minced garlic or garlic puree
5 dried bay leaves
1 pkg. (5 links) turkey Italian Sausage (mild or hot, but I prefer hot)
1/4 cup olive oil plus 1-2 T for browning sausage
1/4 cup (or less) chopped fresh oregano
1/2 cup (or less) chopped fresh basil
To peel tomatoes: Bring a deep pot of water to a slight boil. Wash tomatoes, then cut a V into the top of each tomato, cutting away stem area. Put tomatoes with stem area removed into boiling water 1-2 minutes. Remove tomatoes to cutting board, and peel off skin, which should come off easily. If it doesn't slip right off, leave tomatoes in boiling water a tiny bit longer. I do 4-5 tomatoes at a time, and usually let them cool for a minute or two before peeling them.
Chop tomatoes and put in large heavy pot. Add tomato sauce, canned diced tomatoes, dried basil, dried oregano, ground fennel, minced garlic, and bay leaves and let sauce simmer 1-2 hours.
Heat 1-2 T olive oil in a large frying pan. Squeeze sausage out of casing and brown, breaking up with heavy turner or potato masher, until sausage is well browned. Add browned sausage to sauce mixture and simmer 2-3 hours more.
Add olive oil, fresh oregano and fresh basil to sauce and simmer 10-15 minutes. Let sauce cool before refrigerating or freezing. This sauce will keep for close to a year in the freezer if it is stored in a plastic container with a tight fitting lid.
(See all the ideas for How to Use Garden Tomatoes Week at the post for Day One.)
More Delicious Recipes with Marinara or Tomato Sauce:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients. Remember to use Dreamfield's Pasta or another type of low-carb pasta for the South Beach Diet.)Baked Penne with Sausage
Italian Sausage with Tomato Sauce
Homemade Marinara Sauce from Saffron Trail
Heirloom Tomato Sauce from Hedonia
Tomato Sauce for All Seasons from Seriously Good
Penne Baked with Tomato Sauce from Almost Turkish Recipes
Heart-Healthy Pasta with Quick Tomato Sauce from Christine Cooks
Elicottero with Creamy and Hot Tomato Sauce from Once Upon a Tart
Chicken Marinara from Simply Recipes
My Mother's Lasagna from Cream Puffs in Venice