Recipe: MARINARA SAUCE

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.


(Makes 3 pints)
6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Ground white pepper to taste.


Optional seasoning (any one of the following): 
2 teaspoons ground coriander;
1/2 to 1 teaspoon dried marjoram; 
1 teaspoon dried basil; 
1/4 to 1/2
teaspoon dried oregano
1 to 2 teaspoons salt, to taste


1. Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
2. In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
3. Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
4. Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.
5. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
6. Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen. 

Recipe: Big Batch Spaghetti Sauce

1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes
2 28 oz. Cans crushed tomatoes
3 12 oz. cans tomato paste
3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper

Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally. After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family.
When ready to use, thaw and heat. Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any Italian dish. We use it as a sauce for several types of pasta and as a pizza sauce.
Fresh tomatoes may be substituted for large cans. You will still need to include the tomato paste. Peel, core, and chop enough tomatoes to make approximately 12 cups. The rest of the recipe remains the same.