When the Truck Patch is producing endless quantities of tomatoes, one of my favorite things to make is homemade marinara. All you need are 5 simple ingredients: Tomatoes, Garlic, Onion, Basil and Italian Seasoning. Below, you will find a picture tutorial of how to make your very own Truck Patch Marinara.
First - Pick a bucket of tomatoes. (Approximately 12)
This is the birth place of my tomatoes.
Second - Cut the tops off of the tomatoes and squeeze out the seeds, then place face down in a baking dish. Drizzle with EVOO and sprinkle on some of the Italian Seasoning. Put into a 400 degree oven for 25-30 minutes.
Third - While the tomatoes are roasting in the oven. Dice up 1 onion (Purple or Yellow - whichever you prefer) and 6 garlic gloves. Add to a stock pot and begin to saute.
Fourth - How do you know when the tomatoes are done? The skin will begin to wrinkle. Pull them out of the oven, and allow to cool before you pull off the skins.
Fifth - Add the peeled tomatoes to the pot with the onion and garlic, and using a potato masher, mash up the tomatoes. (Be sure and scoop up the tomatoes, and allow each to drain before adding to the pot.) At this time, I like to sprinkle in more italian seasoning and salt and pepper to taste.
Helpful Tip - The longer your marinara cooks, the better as the ingredients have the opportunity to "Marry" together. Although, over time, a lot of the liquid can evaporate. Therefore, be sure and save some of the liquid from the roasted tomatoes, just in case you need to add some more liquid to the marinara at a later time.
Sixth - The texture of a marinara is usually a personal preference. Me, I like mine smooth, so I put mine in the blender for about 15 seconds. (Never put hot liquid into a blender, unless you feel like cleaning up a mess.) Once you have your preferred consistency, stir in some fresh chopped basil and serve to those you love.
So, what did I make with my homemade Marinara? A "light" version of Chicken Parmesan.