It was the last harvest of the season – and what a bounteous season of tomatoes I had. Rescued from the already uprooted plants, I started early in the morning to give the sauce plenty of time to simmer and condense. And with the gluten issue, I enjoyed mine sans spaghetti, instead using brown rice. It’s not pasta, but I’m adjusting.
Garden Marinara Sauce
Add to a large sauce pot:
10 – 15 medium-sized tomatoes, stemmed and cubed
2 cups coarsely chopped fresh herbs (parsley, arrugula, basil)
2 Tbsp fresh minced garlic
1 tsp salt
8 cups water + 2 cups red wine
Cover, simmer over low heat for 1 hour. Remove lid and using a sieve scoop out all of the tomatoes and herbs. Blend in small batches in a blender with the lid firmly in place. Return to the sauce pot and continue to simmer stirring occasionally for another 2 – 4 hours until the liquid is reduced to at least half the original level and preferably to 1/3 to 1/4 of the original amount.
Add cooked beef, Italian sausage, or chicken. Serve over pasta and top with grated cheese.