Summer is coming to an end…..yeey…..and my garden is still full of fresh peppers and tomatoes.
I am not a canning person… I don’t can….I rarely freeze fruits and vegetables…I know I should….I might start…
One thing I do…..make big batches of sauces and freeze them for the winter.
Being married to Italian boy and having little (well, not little in size) pasta lovers running around the house one of the sauces in our freezer is always MARINARA sauce.
I inherited very simple and easy recipe from my mother-in-law who’s no longer with us, but memories of her are in every serving of her Marinara sauce (amongst other recipes)
I usually make Marinara sauce in a fall using fresh tomatoes from our garden, but in a winter I buy canned tomatoes. So this recipe will be using canned tomatoes.
- 1 Large Onion (diced)
- Olive Oil
- 3 cups Carrots (chopped)
- 2 cups Celery (chopped)
- 2 cups Green and Red Bell Peppers (chopped)
- 2 – 28oz cans Diced Tomatoes
- 1 – 28oz can Crushed Tomatoes
- 2 Tbsp Basil
- 2 Tbsp Oregano
STEP 2: Add celery and peppers. Saute while stirring for another 2-3 minutes.
STEP 3: Add crushed and diced tomatoes, basil and oregano. Stir it around and let it simmer on medium low for 5-6 hours.Salt and pepper to taste.
Tip: You can use it right away or freeze it in an airtight container for up to 3-4 months.
Bibi's Culinary Journey