Prep 45 mins
Cook 1 hr
We searched the zaar recipes, tried one but still thought the original one we use to make 17 years ago was the best so posting for quick access. This recipe comes from a Sunset Cookbook - Canning and Freezing and Drying, Pickling and Smoking 1975/1981. Roma tomatoes work best but your quick ripening garden harvest of all kinds will work too.
- 6 lbs plum tomatoes
- boiling water
- 1⁄3 cup olive oil
- 6 garlic cloves, minced
- 2 large onions, finely chopped
- 3 -4 large carrots, finely chopped
- 1⁄2 cup finely minced celery
- 2 tablespoons dry basil or 1⁄3 cup finely chopped fresh basil
- 1 tablespoon oregano leaves or 3 tablespoons finely chopped fresh oregano
- 2 1⁄2 teaspoons salt
- 3⁄4-1 teaspoon pepper
- Immerse tomatoes, a few at a time, in boiling water for about 1 minute. Lift out with a slotted spoon and plunge into cold water. Peel off and discard skins. Coarsely chop tomatoes to make 11 to 12 cups total.
- Heat oil in 5 qt or larger pot over medium heat.
- Cook garlic, onions, and carrots stirring occasionally until soft.
- Stir in tomatoes, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer rapidly, uncovered and stirring occasionally for about 1 1/2 hours or until sauce is very thick and reduced to about half.
- Let cool. Pour into freezer containers or freezer bags and freeze for up to 4 months.
- Serve over pasta sprinkled with parsley and grated parm or romano cheese. Try spaghetti squash for low carb.
- Spoon hot marinara sauce over individual servings of cooked steak or ground beef patties. Try over hot or cold seafood.
- Great with vegetables like hot whole green beans, or sliced zucchini.
- A great way to add vegies into your diet. Increase the amount of carrot, we have also added chopped celery.