THE RECIPE

One Pot Summer Marinara

serving size: If used as pasta topping, 6 servings

If frozen for later use, yields 1 1/2 quarts

prep time:  20 minutes

cooking time:  30 minutes-1 hour (the longer the simmer, the richer the sauce)

(If you have more tomatoes to work with, double the batch and freeze the finished product!)

5 medium-large heirloom or local tomatoes (I use Striped Germans and a few Romas), cored and coarsely chopped 

3 cloves of garlic, peeled and thinly sliced

1 medium sized onion, quartered & thinly sliced

1-3 bay leaves

fresh hot pepper, finely diced, to taste (I use ½ teaspoon habanero pepper)

dash of raw or turbinado sugar, to taste (if necessary)

balsamic vinegar, to taste (I use 1-2 tablespoons)

Worcestershire sauce, to taste (a dash for a savory edge)

fresh ground black pepper, to taste

kosher salt, to taste

2-3 tablespoons extra-virgin olive oil

generous amounts of fresh: basil, oregano, thyme, sweet marjoram & tarragon (whatever you have!)

(I preface the instructions for the this recipe by noting that I don't bother peeling or seeding my tomatoes.  I don't mind seeds 'n skins.  If you would like to do so in your recipe, more power to you!)

In a medium-sized stockpot, big enough to accommodate all of your ingredients, heat half of your olive oil over medium heat.  Add onion, salting for taste and saute until almost translucent.  Add garlic.  Saute for a minute or two longer to release oils in the garlic, and then add: tomatoes, bay leaves, hot pepper, balsamic vinegar, Worcestershire sauce, remaining extra virgin olive oil and black pepper.  I like to salt here too. Don't go crazy though, start with 1 teaspoon and go from there.  As a general rule of thumb, I like to salt in increments, simply tasting as I go.  Flavor, including "saltiness", intensifies over the simmering period.   Reduce heat to low and allow to simmer, stirring occasionally, for at least an hour.  Add a little tepid water if the sauce reduces more than desired, and allow to return to a simmer.  Right before removing from heat, add your coarsely chopped fresh herbs.  Stir into the simmering marinara and turn off the heat. 

Allow marinara to cool if you would like to freeze.  Store in pint or quart sized plastic containers, leaving enough headroom to allow expansion.  Marinara will keep in the freezer for a good 6 months and is a delicious foundation for lots of quick and easy meals!