Fresh field tomatoes are arriving by the basket-full at farmer’s markets, roadside produce stands and local grocery stores. While the simplicity of a field tomato with a little salt and pepper is delish, this minimal prep Marinara sauce capitalizes on the exceptional taste of tomatoes fresh from the farm to the table.
☐ 10 cups (2500 ml) field tomatoes, chopped
☐ 1 medium yellow onion, peeled and halved
☐ 5 large cloves garlic, peeled and minced or 1 1/4 teaspoon (6.25 ml) garlic powder
☐ 5 tablespoons (75 ml ml) extra-virgin olive oil
☐ 2 1/2 teaspoon (12.5 ml) dried oregano
☐ Salt, to taste (if necessary)
1. In a large pot, combine the tomatoes, halved onion, garlic cloves, olive oil, and oregano.
2.Bring the sauce to a simmer over high heat, then lower the heat to keep the sauce at a low simmer, uncovered, for about 45 minutes. Stir every few minutes.
3. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork and then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Keep this sauce chunky or blend it smooth with an immersion blender, food processor or regular blender. Season with salt to taste.
4. For serving: pasta, gnocchi, rice or veggie noodles (i.e., spiralized zucchini, carrots, or spaghetti squash), grated Parmesan cheese or vegan nutritional yeast, chopped fresh basil, sliced green onions, additional olive oil, etc.
Note: This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Did You Know?
Field tomatoes are an excellent source of Vitamin A & Vitamin C which act as powerful antioxidants in the body. This sauce also contains garlic & olive oil which are of benefit to your heart health.