Marinara Sauce

Our town’s Saturday Farmer’s Market is still bringing abundant crops due to our unseasonably dry and warm weather. Just last weekend I was still finding gigantic tomatoes coming out of Wapato, Washington. They are beautiful and juicy. In an effort to preserve summer’s bounty, I’m making, blanching and freezing as much as possible. Here is one of our favorite recipes for Marinara Sauce. I make this recipe, usually doubling or tripling, and then freeze in quart-size freezer bags.

Marinara Sauce


1 tablespoon olive oil
1 large onion, chopped
1/2 green sweet pepper, chopped
1 large carrot, diced
1 large celery stick, diced
3 cloves garlic, minced
3-4 large (extra-large) tomatoes, diced and peeled
3 tablespoons sun-dried tomato paste
2 teaspoons fresh basil (3/4 teaspoon dried)
2 teaspoons fresh oregano (1/2 teaspoon dried)
1 teaspoon fresh thyme (1/4 teaspoon dried)
1 teaspoon sugar
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper

In large skillet, heat oil and add onion, pepper, carrot, celery and garlic, sauteeing until translucent. Stir in tomatoes, tomato paste, basil, oregano, thyme, sugar, water, salt and pepper. Bring to a boil and reduce heat. Cover and simmer at least 30 minutes if not longer. During the last 10-15 minutes, uncover and continue cooking until it has the consistency you desire.

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