Libby’s Garden Tomato Marinara or Spaghetti Sauce
2 lbs. fresh garden tomatoes, chopped (I leave the skins on!)
1-2 green sweet peppers chopped
1 large celery stalk with leaves if you have it
2-3 fresh spring onions
4-5 cloves of garlic or more
2+ tbs. honey or sugar
¼ tsp. cayenne pepper or to taste
Fresh herbs or dried or mixed- basil, oregano, rosemary, and/or parsley
Salt and pepper to taste
Set chopped tomatoes aside and sauté peppers, celery, onions and garlic in 2 tbs. olive oil for just a couple of minutes.
Add chopped tomatoes, cook on medium… stir and check…. Get to a simmer- add chopped herbs, cover and simmer until you are happy with how done it is.
I like ours cooked “not too soft”, with a little body left to it. You can also blend it for a smoother, less chunky sauce. I thicken it before serving with 2 tbs. tomato paste or leave it juicy.
This freezes REALLY well- I use plastic quart containers and use later as marinara, or spaghetti and add meat, chili or as a base to any soups in the winter! You can also add chunks of squash, or any other veggie you would like... and any other flavorings, different herbs to your taste. This is a “staple” at our house for summer and winter!
Thank you to Libby Steadham for providing this recipe for our June 2019 pizza making class.