I had an abundance of tomatoes in my garden this year and made a ton of salsa and tomato sauce. I also ended up canning a bunch of tomatoes that I could use to make a huge pot of marinara that I can freeze and use all winter and spring. I wanted to use a combination of tomatoes and green peppers from my garden. Marinara Magnifica uses both of these, makes a huge pot, and has tons of spices.
Marinara Magnifica (adapted from Caitlin's Cooking and More)
1 T. olive oil
2 c. chopped onions
1 T. brown sugar
5 cloves garlic, minced
1 c. chopped green pepper
1 pound tomatoes, chopped
2 (28 oz) cans chopped tomatoes
1 (6 oz) can tomato paste
½ c. red wine
1 T. fresh oregano, chopped
1 T. fresh parsley, chopped
1 t. salt
1. Heat the oil over medium heat in a skillet. Add the onions and brown sugar and saute for 15 minutes or until they begin to caramelize.2. Put the onions in the crock-pot and then add in all the additional ingredients. Stir until they are well combined. Cook on low for 8 hours, stirring occasionally.
3. Serve with pasta.
**If freezing, cool the sauce and then spoon into freezer bags and freeze for up to 6 months.**
Miz Helen
Hi Heather,
There is nothing better than a wonderful homemade Marinara Sauce. We grow lots of tomatoes so I will sure be trying this recipe. Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen