How to make Marinara Sauce with fresh summer tomatoes
Chef Heather is out at Estancia del Norte Hotel showing us how to make a from scratch marinara sauce. Watch her take us through each step with easy and fresh ingredients. See the ingredients below and let us know if you try it at home.
Yield 1 Quart
Ingredients:
2Lbs Tomatoes (about 8 medium)
2Tbsp. Olive oil
1tsp. Crushed red pepper
1/2 C. Yellow onions finely chopped
2Tbsp. minced garlic
1/2 tsp. Brown sugar
1tsp. Dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 sprigs basil
Instructions:
Peel and deseed the tomatoes by first scoring a small ‘X’ in the bottom of the tomatoes. Submerge in simmering water for one minute, then shock them in ice water. Pull the skin off the tomatoes. Deseed using a colander to help separate the juice from the seeds.
Pulse the tomato pulp and juice in a food processor.
In a Dutch oven or heavy bottom pot, over medium high heat, add oil, onions and red pepper. Sautee until translucent, add garlic and sauté until fragrant - about 1 minute.
Add brown sugar and dried herbs, sauté for an additional 2 minutes or until caramelized. Then add tomatoes, season with salt, pepper and basil leaves.
Bring to a boil, then lower heat and simmer for 30 minutes, or until you are happy with the consistency. (the sauce will thicken as it cools)
Serve over pasta or in any recipe that calls for marinara.
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Quick & Easy Fresh Salsa and Chunky Guacamole Recipes with garden tomatoes and herbs!
Fresh Salsa and Chunky Guacamole Recipes with garden tomatoes and herbs!
#salsa #salsarecipe #guacamole #chunky #appetizers #chipsandsalsa #gameday #tailgating #snacks
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Salsa Recipe:
4-5 tomatoes 3 roma and 1-2 beefsteak finely diced
1 Onion diced
Fresh Cilantro finely chopped
2-3 Tbsp Lime Juice
2 tsp Minced Garlic
1/4 cup vinegar
2 pinches white sugar
Chunky Guac Recipe:
2-3 ripe avacados
1/2 Red Onion diced
1 Roma Tomato diced
2-3 Tbsp Lime Juice
2 tsp Minced Garlic
optional diced jalapenos
How to Make Spaghetti Sauce with Garden Fresh Tomatoes and Herbs
My favorite way to use garden fresh tomatoes and basil is by making and freezing spaghetti sauce. The flavor of this simple recipe is out of this world, once you try it, you'll never go back! Garden fresh simply can't be beat!
Visit to get your free growing guide, “Grow 3 Vegetables in 6 Weeks”.
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RECIPE:
5 gallon zip lock bags of frozen homegrown tomatoes or fresh equivalent
1/2 c olive oil
6-8 cloves garlic
2 cans tomato paste
following spices to taste (can use dried or fresh or both) measurements are approximate:
1/4 c parsley
1/4 c basil
1/4 c oregano
1 TB salt
fresh ground pepper
1/2 sugar
Optional- 2 cups shredded zucchini
Peel tomatoes. Puree in blender or mash with potato masher. Brown garlic in olive oil. Add tomatoes, tomato paste, spices and bring to boil. Boil uncovered for 3-8 hours, tasting periodically and adjusting spices as needed. The longer you boil, the thicker and more flavorful the sauce will be!
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Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
Gordon Ramsay's Roasted Creamy Tomato Soup is a dish that transforms fresh tomatoes into a culinary masterpiece. This recipe captures the essence of Gordon Ramsay's iconic cooking style, focusing on simplicity and quality. Ideal for both casual family dinners and elegant gatherings, this soup is sure to impress with its depth of flavor and creamy texture.
Actual Recipe:
Directions:
00:00 Select ripe vine tomatoes for better soup flavor; core and quarter them before roasting.
00:13 Use red onion for its sweetness and finely slice with garlic for the soup; roasting versus stewing tomatoes enhances flavor.
00:41 Season tomatoes with salt, pepper, sugar, and cayenne for heat and balsamic vinegar for richness before roasting.
01:08 Roast ingredients for 20-25 minutes at 180°C to intensify flavors.
01:24 Make sun-dried tomato pesto with toasted pine nuts, Parmesan, and extra virgin olive oil in a pestle and mortar for enhanced control over texture.
02:13 Add vegetable or chicken stock to the roasted tomatoes and simmer; blend or mash for desired soup consistency.
02:28 Stir in cream for a richer, creamier soup, according to preference.
03:08 Create a gutsy cheese on toast using a roux with stout instead of milk, mustard, Worcestershire sauce, and Montgomery cheddar.
04:35 Grill the cheese on toast with the rich roux mixture until blistered and bubbly; a robust country loaf is recommended as the base.
05:07 Pair the creamy roasted tomato soup with the sun-dried tomato pesto and the hearty Welsh rarebit toast for a nostalgic and satisfying dish.
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Easy Marinara Sauce Recipe - Using Fresh Tomatoes From Scratch!
Today I show you how to make easy marinara sauce from scratch using fresh tomatoes!
This quick and easy no oil recipe is so fresh and full of flavor and can be easily customized to suit your taste! It is 100% plant based vegan with no cholesterol.
Just cook the base recipe and use it as is, or add extra herbs, spices and vegetables to suit the dish you want to make. :-)
Print recipe from my website at:
Recipe by Cooking With Plants
Basic Sauce Ingredients:
1 kg/2.2 pounds Fresh Ripe Tomatoes
1 tsp onion powder
1 tsp dried parsley
1 tsp paprika
1 tbs tomato paste
salt, pepper and chili flakes to taste
Enjoy xx
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Beef Stew with Tomatoes and Fresh Herbs - Chashushuli
Learn how to make delicious chashushuli, a hearty dish of beef or veal stewed with tomatoes, onions, and aromatic herbs. Chasushe in the Georgian language means “stewing meat in its own juice”, and chashushuli is everyday pan-Georgian dish. Chashushuli made with beef always has tomatoes and a lot of onions. Some Georgian cooks add only cilantro; I follow the tradition of using a lot of cilantro, parsley, and purple basil. The dish can be made with beef or veal, and the softer the meat, the better results and shorter cooking time. The meat in chashushuli should be tender and juicy but not overcooked.
Georgians usually simply eat their stews with bread, but mashed potatoes or rice can also accompany this dish to great effect and with little effort. If you opt for hearty bread, then you can add a potato salad and a fine dry red Georgian wine such as Teliani made from Cabernet grapes grown in the Teliani district or an all-time favorite Mukuzani wine from indigenous Saperavi grapes grown in the Mukuzani district in Kakheti.
Ingredients for Beef Stew with Tomatoes and Fresh Herbs (Chashushuli)
Serves 4
Marinade mix: ½ cup dry white wine; 2 tablespoon olive oil; 2 garlic cloves, chopped;1 tablespoon tomato paste; 1 tablespoon black peppercorns
For Chashushuli
1 pound tomatoes, peeled and finely chopped (juices reserved) or 1 (14.5-ounce) can diced tomatoes
2 1/2 pounds stewing meat, cut in 2 1/2- x 1-inch strips
Freshly ground black pepper
1 cup beef broth
1 teaspoon ground blue fenugreek
4 tablespoons unsalted butter
2 cups chopped onions
4 or 5 garlic cloves, peeled and minced
Fresh green chili pepper (very thinly sliced) to taste or crushed red chili pepper
Coarse salt
1 large red bell pepper, seeded and coarsely chopped
1 cup finely chopped cilantro
1 cup finely chopped flat-leaf parsley
1/2 cup finely chopped purple or green basil
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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