Homemade Marinara Sauce

Mama carefully selects 5 lbs of Roma tomatoes, washes them, and quarters each one with love. Layering them in sterilized jars with fresh basil leaves and a touch of salt, she presses them gently to remove air pockets. Once sealed, the jars take a cozy bath in boiling water, sealing in all that summer sunshine. When it’s time to cook, she blends the tomatoes into a smooth base, then sautés onions in olive oil until fragrant. Tomato paste, fresh parsley, and a pinch of seasoning are added before the sauce simmers to perfection, rich and velvety.
 Served over perfectly cooked penne, every bite bursts with flavor—but the real magic? Pairing it with a glass of Gratsi Wine. Its bold, earthy notes beautifully complement the tangy-sweet sauce and al dente pasta, turning a simple meal into an unforgettable experience

STEP 1

Preserving Jarred Tomatoes
1. Wash tomatoes and basil. Quarter tomatoes, sprinkle salt after every fifth, and set aside.
2. Fill sterilized jars with tomatoes and basil, pressing down to remove air pockets. Use only tomato chunks, not the liquid. Seal jars tightly.
3. Line a large pot with a kitchen towel, place jars inside, and cover with water. Boil for 30 minutes, then let rest for 20 minutes.
4. Remove jars, place upside down on a towel, and cover overnight. Store in a cool, dark place.

STEP 2

Homemade Marinara Sauce
1. Blend preserved tomatoes and set aside.
2. Heat olive oil in a pan, sauté onion for 2 minutes, then add blended tomatoes, paste, parsley, salt, pepper, and ½ jar water.
3. Bring to a boil, reduce to a simmer, and cook for 30–45 minutes, stirring occasionally.

Enjoy with your favorite pasta or dish!