Greenmarket Recipe: Quick Marinara

Early August-- Tomatoes in the Market

The tomatoes available in abundance at the market in later summer come in a huge array of colors and varieties. Different varieties have different moisture content and pulp ratios. Tomato varieties described as ‘heirloom’ are usually juicy and perfect for eating raw.

Romas are plum tomatoes that are very low in moisture, making them ideal for tomato sauces including marinara, though other tomato types can be used for a marinara by allowing excess liquid to reduce. A traditional marinara requires hours of long cooking, but a quick version can be equally delicious, especially when made with very ripe tomatoes.

Quick Marinara-- Prepared on August 6th

3 garlic cloves, minced
1 small onion, diced
2 T olive oil
8 ripe small plum tomatoes
8 fresh basil leaves
salt to taste
freshly ground pepper to taste

1. Peel tomatoes by dunking into boiling water for ten seconds and rubbing to loosen skin. Remove skin with a paring knife.

2. Heat olive oil over medium heat in a saucepan, then add garlic and onion. Cook for five minutes until they soften and release their aromas.

3. Add whole, peeled tomatoes, salt and pepper, then break the tomatoes apart with a wooden spoon.

4. Cover saucepan and cook on low heat for 20 minutes, stirring occasionally. Tomatoes will continue to break down and release their juices.

5. Taste for seasoning and adjust salt and pepper if necessary. Remove from heat and cut basil leaves into finished sauce. Serves four.

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