Katie’s Marinara

Taste of home.

Kurds use a lot of tomato paste and almost all their dishes are swimming in a tomato soup, but it is nothing like the taste of marinara sauce. Even the pizza they make here is covered in ketchup instead of real marinara sauce. It might be because basil is hard to find, but we don’t mind paying extra if it means we can have this sauce on hand. It is delicious.

We like to make it in huge batches, even 3-5 times the bulk recipe I will give you below. It freezes great and can be used for spaghetti, pizza, chicken parm, tomato soup, lasagna, and so many other delicious dinners.

I will give you the original recipe then our upgraded bulk version. It is the kind of thing that if you are going to put all the work in, you might as well make a lot. It can be canned or frozen for future use.

Basic Marinara

3T olive oil
1c chopped onion
1T garlic powder
1t dried oregano
2t dried basil
2t salt
1 large can stewed tomatoes (28oz)
1 large spoonful tomato paste
1 dash maple flavoring or 2t white sugar

How To:

1. Saute onions in oil until translucent. Add spices and cook 5 more minutes.
2. Add tomatoes, tomato paste and maple flavoring/sugar. Simmer covered 45 minutes.

Big Batch Marinara (12 14oz jars)

1c olive oil
10 lbs tomatoes
6c chopped onion
2c chopped green pepper
2c shredded carrot
2c chopped mushroom
1/3c minced garlic
1/8c dried oregano
1/4c dried basil
1/4c sea salt
1 large can tomato paste

How To:

1. Wash and half the tomatoes. Put in a large pot, cover and let steam down for at least an hour, stirring occasionally. They will create their own juice and then stew in it.

2. Meanwhile, chop up all other veggies. We like to use a food processor for this because dicing 10 kilos of produce can be daunting.

3. Saute onion, pepper and carrot in oil until tender and onion is translucent. Add mushrooms and garlic, saute another 5 minutes.

4. Once your tomatoes have been simmering an hour or so and begin falling apart, it is time to blend them into a sauce. If you have an immersion blender, this is easiest. If not, transfer to a food processor or blender, bit by bit if needed. (You can also save this step until the very end if you do not like chunky sauce. I like to see the veggies in it, but I know some prefer smoother sauce)

5. Add sauteed vegetables to tomatoes and stir together. Add tomato paste, salt, basil and oregano and stir.

6. Let it all simmer together for at least 1 hour, up to three, stirring occasionally to make sure it doesn’t burn.

7. Let sauce cool then divide into jars for freezing or sharing with friends.



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