Easy marinara sauce from scratch?

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withhumor

Sun, Jan 21 2007, 5:04 pm

I really need a good recipe that I can divide for the freezer and sometimes use for milchig and sometimes for meatballs…. It should be easy to make, and with cheap ingredients. Thanks.

lotte

Sun, Jan 21 2007, 6:04 pm

withhumor-cheap ingredients?
If you live in Brooklyn try Kolel-on 39th street...

withhumor

Sun, Jan 21 2007, 6:11 pm

I meant, not a specific kind of canned tomatoes or things like that. Just the usual such as tomato paste, celery, onion etc.

Raisin

Sun, Jan 21 2007, 6:18 pm

Do you have a pareve pot, knife etc?

My recipe: Fry 1 onion, 2-3 garlic cloves. Add 2 16 oz tins chopped tomatoes, 1 tin puree (6 oz) oregano, basil salt pepper etc and let cook.

faigie

Sun, Jan 21 2007, 6:19 pm

with all those ingrediants, it just doesnt pay to make. wait til it goes on sale,, and stock up on it.

withhumor

Sun, Jan 21 2007, 6:22 pm

sure it does, the tomatoes are less than $1 and the sauce is close to $4, plus you're getting 3 times the amount. if you make a huge batch, it's worth every second.

Milk Munch

Fri, Jan 26 2007, 12:27 pm

You are right. And homemade tastes so good.
I will add to the above recipe, saying, fry the onions well done and the secret I have found to REALLY awsome sauce is to blend it afterwards till smooth. It makes such a difference.

chocolate moose

Fri, Jan 26 2007, 12:34 pm

I get a good jarred sauce. Never could make anything good from scratch . . .

greenfire

Fri, Jan 26 2007, 1:01 pm

Tomatoes, onion, tons of garlic - pureed in food processor
put in pan w/olive oil, salt, powdered garlic and pepper - not as thick as marinara - but homemade and delicious.

LikeMeDoes

Sat, Jan 27 2007, 3:40 pm

How long does this sauce last in the fridge?

Raisin

Sat, Jan 27 2007, 6:17 pm

Quote:

I get a good jarred sauce. Never could make anything good from scratch . . .

I am so used to homemade sauce, that I can't stand the taste of jarred! And when I look at the price (they actually have some right now in out tiny Kosher store) I can't bring myself to buy it!

Good idea, withhumor ... I use so much of the stuff I should make and freeze. But it only takes me a couple of minutes to make fresh... Also I like to put in lots of veggies (mushroom, zuchini, celery whatever I have)

greenfire

Sat, Jan 27 2007, 9:03 pm

I tend to make mine when I have tomatoes that haven't got eaten and need quick cooking before they rot. Whenever I do this though it seems to vanish the same night I make it -

withhumor

Sat, Jan 27 2007, 9:14 pm

so you puree the ingredients before you cook it?

greenfire

Sat, Jan 27 2007, 9:24 pm

withhumor wrote:

so you puree the ingredients before you cook it?

Me - yeah in food processor

withhumor

Sat, Jan 27 2007, 9:38 pm

so basically I can get creative. I'll let you know what I invent!

greenfire

Sat, Jan 27 2007, 9:46 pm

Go for it! I tend to put in a whole thing of fresh garlic - seems crazy but mmmm! Let me know your concoction

BennysMommy

Mon, Apr 23 2007, 12:12 pm

I found the following recipe online and made it. it was soooo good! I used fresh tomatoes instead of the canned. cook the tomatoes for 10 minutes...gets out some of the juice and is more like canned tomatoes. I also skipped out the wine cuz I didnt have any in the house and it was still delicious.
make sure u double the recipe and put some in the freezer. its so worth it!

MARINARA SAUCE
--------------

1 (28 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
4 tbsp. chopped parsley
1 clove garlic
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
6 tbsp. olive oil
2/3 c. diced onion
1/2 c. dry white wine (optional)

Place tomatoes with juice, tomato paste, parsley, garlic,
oregano, salt and pepper in a blender or food processor
container. Process until smooth. Heat olive oil in a 12
inch skillet over medium heat. Add onions and saute 2
minutes. Add tomato mixture and wine. Reduce heat and
simmer 30 minutes, stirring occasionally. Yields 4 cups.

MommyLuv

Mon, Apr 23 2007, 1:46 pm

I second Benny's Mommy about fresh tomatoes vs. canned....
I always used canned tomatoes when I cooked, til this Pesach, when I made the most amazing tomato-based sauces and dips using peeled,fresh tomatoes. the difference fresh tomatoes made was huge!

If fresh tomatoes go on sale anytime soon, (right now they are 1.99 a lb...)
I think I'll stock up and make a huge batch of marinara sauce, from scratch...
you're inspiring me!! I'm getting in the mood for some yummy pasta dish....

by the way, most of the jarred sauces I've seen have corn syrup or lots of sugar added (the exception might be some yummy but pricey organic/natural brands)!!
who wants THAT in their food? shock

marroon

Mon, May 14 2007, 3:34 am

I think the main thing is canned/fresh tomatoes and tomato paste-- that's the base, and the rest (oregano, onions, garlic, salt, etc) is for spicing. I saw in the Spice and Spirit to puree the canned tomatoes in a bowl, then add to a pot with fried veggies, spices, tomato paste and some water...

I made lasagna with it and my DH said the lasagna tasted better than with store bought-- plus here in Israel marinara sauce is crazy expensive to buy!

Pureeing it all afterwards-- sounds great, I think I'll try. I'm not too crazy about all the veggie chunks.

This post is inspiring. I did it once and thought of it as a hassle, like making bread as opposed to store bought, but now I realize other people do it too, and it really is easy and inexpensive! And I divided it into containers and kept them in the freezer and they're just fine that way.

Mm, good.

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