- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Garlic roasted tomato marinara pasta sauce...
Posted on 7/8/19 at 6:34 pm
Posted on 7/8/19 at 6:34 pm
First time starting a post on here but today I made a homemade marinara sauce for the 1st time from various tomatoes that needed canning asap.
Have already canned 24 pints of stewed tomatoes and have frozen 4 gallons of halved tomatoes so needed to do something with these...
About 20lbs of a combo of cherry/roma/better boy/beefsteak maters cored then either halved or quartered into large chunks.
2 large quartered onions.
4 bells green/red/yellow/orange sliced.
1qt baby bella mushrooms sliced
24 cloves garlic whole.
3/4 cup fresh sweet basil coarse chopped.
3/4 cup fresh Italian basil coarse chopped.
3/4 cup fresh oregano chopped.
2tbs dried orageno.
3tbs kosher salt.
1tbs coarse ground black pepper.
3/4 cup EVO.
1 1/2 cup dry red wine.
Added ingredients in order then mixed by hand.
Didn't have a huge roasting pan so split into 3 disposable foil pans lined with parchment paper.
Place in preheated 425 oven for 5 hrs and stirred every 45 minutes.
Removed from oven put in large pot and blended with immersion blender.
Transfered to sterile pint jars and processed in water bath for 40 minutes.
Lotta work to yield 7 pints of pasta sauce(only 6 in pic 1 went on dinner tonight)...
Have already canned 24 pints of stewed tomatoes and have frozen 4 gallons of halved tomatoes so needed to do something with these...
About 20lbs of a combo of cherry/roma/better boy/beefsteak maters cored then either halved or quartered into large chunks.
2 large quartered onions.
4 bells green/red/yellow/orange sliced.
1qt baby bella mushrooms sliced
24 cloves garlic whole.
3/4 cup fresh sweet basil coarse chopped.
3/4 cup fresh Italian basil coarse chopped.
3/4 cup fresh oregano chopped.
2tbs dried orageno.
3tbs kosher salt.
1tbs coarse ground black pepper.
3/4 cup EVO.
1 1/2 cup dry red wine.
Added ingredients in order then mixed by hand.
Didn't have a huge roasting pan so split into 3 disposable foil pans lined with parchment paper.
Place in preheated 425 oven for 5 hrs and stirred every 45 minutes.
Removed from oven put in large pot and blended with immersion blender.
Transfered to sterile pint jars and processed in water bath for 40 minutes.
Lotta work to yield 7 pints of pasta sauce(only 6 in pic 1 went on dinner tonight)...
This post was edited on 7/9/19 at 3:43 pm
8
Posted on 7/8/19 at 6:42 pm to dallasga6
Nice, looks good.
Posted on 7/8/19 at 6:57 pm to dallasga6
Posted on 7/8/19 at 6:57 pm to dallasga6
quote:
24 cloves garlic whole.
My man.
Posted on 7/8/19 at 7:01 pm to dallasga6
Thanks for sharing, looks awesome.
Posted on 7/9/19 at 6:25 am to dallasga6
I would have eaten that right out of the oven. Looks damn good!
Posted on 7/9/19 at 6:38 am to dallasga6
Nicely done and you nailed it with the garlic. So many recipes call for too little garlic.
Posted on 7/9/19 at 1:15 pm to VABuckeye
quote:
nailed it with the garlic.
The 5 hr roasting time toned down the garlic a ton, prolly coulda done 32. Tasted a whole one before blending and it was almost sweet in flavor.
Posted on 7/9/19 at 1:50 pm to dallasga6
Posted on 7/9/19 at 1:54 pm to dallasga6
looks damn good to me
i would have considered adding carrots and celery
i would have considered adding carrots and celery
Posted on 7/9/19 at 3:18 pm to Rouge
quote:
i would have considered adding carrots and celery
Sounds like a plan, want to make this recipe one more time, prolly jump it up by 50%, and will add carrots and celery and very finely dice them along with the mushrooms, onions and peppers to try to give a bolognese feel to next batch if that makes any sense.
Also gonna up % of basil and oregano and maybe throw in as little thyme, the spices were a little lacking for my taste in this batch.
My tomatoes are starting to play out, have about 15-20lbs ripening on back porch and maybe another 30-40lbs still on plants, other than cherry's will be outta the tomato business by August 1st...
This post was edited on 7/9/19 at 3:19 pm
Posted on 7/9/19 at 4:06 pm to Btrtigerfan
quote:
24 cloves garlic whole.
quote:
My man.
Can never have enough garlic
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News