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Tuesday
Sep252012

Savory Marinara Sauce

I have used this recipe for years.  It is a great way to use end of season tomatoes and fresh herbs.  You can freeze or can this recipe, if you have tons of tomatoes..

10 pounds ripe tomatoes
1 ½ C chopped onions
4 or more minced garlic cloves
¼ C chopped parsley
½ C grated carrots
Fresh or dried Italian herbs to taste
1tsp sugar
2 tsp salt
½ tsp black pepper
1 tsp nutmeg
2 tsp allspice
1 C red wine or 3 Tbs. lemon juice
1 Tbs. lemon juice
3 Tbs. olive oil

Wash, core and cut tomatoes in half.
Combine tomatoes, onions, garlic, parsley, carrots and herbs in a soup pot.
Cover and simmer 1 hour.
Gently extract juice by using a wooden spoon against a sieve, the juice can be used for drinking or vegetable broth or can be reduced separately so you don’t have to cook the puree for a long time which causes heartburn.  The nutmeg and allspice reduce heartburn as well.  
Press vegetables through mill or sieve, discard the seeds and skin.  Return puree to pot and add the remaining ingredients.   Gently cook for 30 to 40 minutes to meld flavors.
At this point the sauce may be processed in a water bath canner for 45 minutes or cooled and frozen in ziplocks.  

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