Fresh Marinara

We recently posted our Slow Roasted Tomato Marinara - here's a quick and delicious alternative for those days when you don't want to turn the oven on.


4 lbs fresh tomatoes; halved, seeds removed, then cut into quarters

  (You may substitute canned tomatoes, but drain well before using)

1 fresh red jalapeno, halved, stemmed, cored and seeded

8-10 scallions; rough chopped white parts and some green

2 cloves garlic; peeled, crushed

4 tbls extra virgin olive oil
1 Tbl Aleppo pepper
½ cup packed fresh basil; rinsed, roughly chopped
Salt & pepper

Gently sauté onion and garlic in olive oil  until soft (~5 minutes).  Add remaining ingredients except for basil, salt & pepper.  Briskly simmer for 50 minutes (20 minutes if using canned tomatoes).  Add salt, pepper and basil, and simmer for another 10-15 minutes.  You may need to turn up heat a little to evaporate excess moisture.

Cool slightly, transfer to stainless steel bowl, blend to smooth using a wand blender.  (If not using wand blender, can be done in blender but make sure the sauce is well cooled - otherwise you will have a ceiling full of Marinara.)

Adjust seasoning and enjoy on pasta, pizza, and Tofu Parmesan.  This sauce also freezes very well.