McCormick Marinara

First off I want to thank you all for all the kind and encouraging words from my post yesterday! They mean so much and it has put a new spark in my step! I can’t wait to spice up the blog a bit and I am so glad that you are all along for the ride!

Our garden is out of control. I can’t believe how well it is doing this year. I have more produce than I know what to do with. I have been pinning stuff like crazy on Pinterest canning recipes. This weekend we will have a canning party with Newly Wife!

Last night I made the most amazing amazing homemade marinara sauce. It’s amazing how much sun-dried tomatoes make a difference in the sauce. Last week I baked some of our tomatoes in the oven with a drizzle of EVOO and garlic at 200 degrees in the oven for 3 hours. Then I added them to my sauce.

McCormick Marinara

Directions:

I started with 2 huge tomatoes, 4 on-the-vine tomatoes, and about a cup of cherry tomatoes. They all got chopped up, briefly drained, and then added to a pan with some sauteed garlic.

After they cooked for about an hour and thickened quite a bit, I added the following:

• 1 can tomato paste
• Handful of oregano and basil from our garden plus some dried versions of each (just dried would be fine) I also add in some salt and pepper.
• 1/2 cup fresh sun-dried tomatoes in oil, chopped (optional)
• 2 T roasted red peppers (optional)

Then I simmered for about 15 minutes more to get this consistency and color.

I can’t wait to can this and save for the year!