http://www.tngun.com/sun-dried-tomatoes/ http://www.amazon.com/Excalibur-3900-Deluxe-Series-Dehydrator/dp/B001P2J3K0/Sheschinc-20 Seasoned dehydrated tomatoes, packed in good olive oil is a…
Question by OoLong: How to make a fresh tomato Marinara sauce?
Wanting a fresh tasting, chunky tomato,not over cooked marinara sauce to put over penne rigate pasta.
Would like a recipe that someone uses, not one that they looked up online for this answer.
Best answer:
Answer by mad cat
get 2 cans tomado or 6 tomado fresh
1 can tomado sauce
2 garlic toe
1 large onion
2 t sugar
1 tablespoon basil or 1 teaspoon dried salt pepper
1 t ablespoon oregano
little olive oil
break up the tomadoes with a fork with the liquid heat simmer uncovered 30 minutes at least this is the freshif you use the fresh tomado add just little water to get a liquid
What do you think? Answer below!
thanks I wanted to know how to do that
There’s a risk factor with DIY tomatoes in oil. Commercial suppliers add acid to bring pH to level needed to ensure safety from botulism toxin.
One of several references Google: Flavored Vinegars and Oils Colorado State
“However, to ensure safety, it is recommended that all tomato in oil and herb in oil products be stored at refrigerator temperatures and used within three days. If longer storage is desired, these products should be frozen in meal sized portions. ”
Your kitchem – your choice
Thanks for the info. Could you dehydrate some semi-hot banana peppers & add them to the sun dried tomatoes? Just a thought as my mother use to can a relish similar to this.
Looks like a way to store my excess crop, nice to put on my sandwiches or salads.
I guess you can still store and use the olive oil in the bottle right, don’t want to waste that.
ok…this has no measurements-i just do it, but i will try to sort of give measurements….
finely chop up some garlic…i use 6 or 7 cloves maybe less if thats your taste. begin to saute in olive oil (1 tbsp), sprinkle with salt, pepper, dried basil and red pepper flakes (or not if you dont like heat). as garlic begins to soften add maybe half a white or yellow onion chopped, now add a pkg or button mushrooms thinly sliced or for a meatier sauce, 1 portobella mushroom halved and thinly sliced. let all this saute untill pan is dried out and deglaze with a splash of red wine (or beef broth if alcohol is bad to you). last but not least add around 10 roma tomatoes, chopped to your desired chunkiness. salt and pepper one more time an at the very end of desired simmer time (10 mins for a fresher taste, or up to 45 mins for a more slow cooked flavor) add shredded fresh basil leaves. delish color and taste! mix with pasta, sprinkle with cheese and more basil! yum! (ok…im starving!)
INGREDIENTS
2 (14.5 ounce) cans fresh tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
DIRECTIONS
In a food processor place fresh tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally