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Extra Veggie Marinara
From Statesboro Market2Go
<p>If you happen to be a canner this is a great marinara to put by. I have to warn that it is slightly time intensive, maybe 3 hours + canning and processing. On the other hand, if you want a way to get kids, or adults, to eat their veggies and never know it this is a great recipe. If you want to use your surplus of random veggies from the garden like tomatillos, eggplant, or squash then this is an adaptable recipe for you. If you are looking for a complex, flavorful dish then look no more. I hope you will find this garden fresh recipe as worth while as I do. Great over pasta for a vegetarian dish or serve this with my Italian Meatballs on a delicious meatball sub!</p>Source: My garden surplus dicated this one... (Entered by Amy Womble)
Serves: I'm not sure...sorry folks
Vegan!
Ingredients
5-6
very large, very ripe tomatoes
2
medium yellow squash, quartered
2-3
japanese eggplant
6
tomatillos (optional, but worth it)
1 pint
fresh cherry tomatoes
3
small vidalia onions quartered
5
large cloves garlic (I used green garlic from Walker Farms)
2 tbs
oregano
2 tbs
rosemary
2 tbs
basil
2
bay leaves
1 tbs
thyme
salt and pepper to taste
Step by Step Instructions
- Place the oven on broil. Add all of your prepped veggies, accept the large tomatoes to be blanched and 2 of the garlic cloves, to a glass casserole dish. Toss with olive oil. Broil on center rack turning as each side browns for 45 minutes. While roasting veggies, put a pot of water on the stove to boil. Make sure it is large enough to accommodate the large tomatoes. Prepare a bowl or a very clean sink with ice and enough water to cover the ice to dunk the hot tomatoes in. If needed blanch them in small batches. Start by making an x mark with a sharp knife in the skin of the bottom in the tomatoes. Place them in the boiling water until the skin begins to loosen. Remove them and place them into the ice bath. Then peel and set aside. Once roasted veggies are removed from the oven add them to a blender or food processor and process until liquid. Add 1 of the blanched large tomatoes and pulse for a few seconds. With a knife, chunk or dice to your size preference the reaming large tomatoes. Place everything into a dutch oven or large pot. Dice remaining 2 garlic cloves. Add all other spices to the sauces. Cook on stove for at least 2 hours on medium-low, stirring occasionally. Can and process as you would for marinara or tomato sauces if desired. Or bag in quart bags and freeze for up to 6 months.