How to Make Fresh Chunky Marinara Sauce
Have you ever had so many tomatoes that you didn’t know what to do with them? I recently was able to score a major deal on roughly ten pounds of ripe assorted tomatoes. Naturally, for me that mean’t making my from scratch homemade fresh chunky marinara sauce. It is a good bit of work to make, but the final product it yields is amazing!!
You can use this homemade fresh chunky marinara sauce is a variety of ways including on pasta, nachos, or even chicken parmesan. While the process may seem tedious, I assure you this sauce is truly delicious, and worth the extra time, and efforts. Be sure to set aside roughly one hour for total prep time.
Fresh Chunky Marinara Sauce Ingredients:-yields about 5 pints
- Ten pounds of ripe tomatoes
- 2 trays of ice
- water, bowl
- Fresh Italian Herbs-I used Thyme, Oregano, Basil, and chopped it fine-add about a tablespoons worth of each
- 1 packet of Lipton Onion Soup Mix
- 2 Medium Onions
- 4 cloves of garlic
- 2 tablespoons of Extra Virgin Olive Oil
- 1 tablespoon of sugar
- 1 teaspoon of salt, pepper, onion powder, garlic powder-season to your taste
Prepare a large Glass bowl with ice water, and one tray of ice-reserve the other when this batch melts
Quickly “blanch” tomatoes for 15 seconds MAX-then immediately place them in ice bath-remove after 15 seconds-peel should come off like butter. Repeat until all ten lbs of tomatoes are fully peeled. -Compost peels
Cut each peel-less tomato in half and remove membranes, and “inner guts and juice”
Chop tomatoes into smaller chunks
Add your onion, and then tomato-turn heat to low
Add Lipton Soup mix, spices, herbs
Simmer for up to 40 minutes stirring frequently with a wooden spoon-liquid will boil off, and sauce should thicken
Once sauce has become chunky, and thick remove from heat-cool, and place into cleanly washed jars, or containers.
~Enjoy your Fresh Chunky Marinara Sauce-this will stay in the fridge for up to 4 weeks, or you could also can it-make 4 pints