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Marinara Sauce


Two years ago, I decided to make a small square foot gardening area in our back yard.  (If only I could find the pictures).  We're not huge lovers of vegetables, but we try.  This was our second year of tomatoes, and this time, I planted less and decided I would try to can them instead of trying to eat them all once they were ripe.  It was the year of canning, I guess.  I ended up canning apricot jam from my mom's back yard (also hurt my back for a month after picking those), apple sauce from my mom's back yard, and marina sauce from our tiny garden.  It was a hot process.  Next year, maybe I'll try freezing instead.


Time for involved things like this is scarce.  It usually comes down to, "Oh no, the tomatoes we picked last week are going to go bad.  We need to do this today!" So, I found a simple recipe online. You put the following ingredients: tomatoes, onions, garlic, basil, salt and pepper in the oven and then blend them. (That was mostly so I wouldn't have to peel them).

My sauce turned out kind of an orange color rather than a deep red.  I think it's because I put the tomatoes in the oven instead of in a pot over the stove.  But the taste was surprisingly good.  Simple and very fresh tomato-y.

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