Check out my garden heirlooms!
It’s time to start my annual preparation of heirloom tomato marinara, which I will batch freeze in quart containers throughout the summer so we will have homemade marinara through the winter.
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Chef Note:
*If you do not have access to good summer heirloom tomatoes, you can swap two cans of good quality crushed tomatoes. The standard can size is 28 oz each. Instead of simmering without a lid, as in this recipe, leave a lid on your pot with it cracked open to release steam, and you can control the thickness of the marinara this way.
Where Did Marinara Originate?
Tomatoes first appeared in Italy back in the 16th Century, and marinara originated in Southern Italy, likely in Naples or Sicily. It was originally a seafood sauce for seafarers, so named marinara which means “sailor style,” or “seafaring” in Italian.
How to Make Marinara
There are many incarnations of marinara, but generally, it is tomato based with olive oil, garlic, herbs, and seasonings. I like mine chunky, so rough chop my tomatoes. Some people like a fine sauce and may puree in a blender or run through a sieve to remove seeds. Some add tomato paste to add richness and thicken the sauce, but I reserve tomato paste for meat sauce only.
Is Marinara Keto Friendly, Gluten Free, and Vegan?
Many jarred commercially prepared tomato sauces and marinara have a significant amount of sugar. Some people like to add sugar in their homemade marinara, which would make these not keto friendly due to the refined added sugars. This recipe is keto friendly because it does not have added sugar. If you slow roast the onions and garlic, the sweetness comes out naturally, and does the sweetness of slow cooked ripened heirloom tomatoes. No sugar needed!
Marinara and tomato based sauces are gluten free, unless the manufacturer of a commercially prepared product adds a gluten containing ingredient. Check your labels – Some manufacturers may have traces of gluten from cross contamination, which happens when the same equipment used to make marinara is used to make a gluten based product.
Traditional marinara is completely vegan, as is this recipe, unless you opt to add the Parmigiano Reggiano, which is optional. Some commercial products may add cheese or even chicken broth, so check the fine print on your nutrition labels if you are following a vegan diet.
Easy Heirloom Tomato Marinara
Makes 2 quarts (8 cups)
¼ cup extra virgin olive oil
2 Vidalia onions, chopped
1 head garlic, chopped
2 cups loosely packed parsley leaves
1 cup loosely packed basil leaves, rough chopped
½ cup fresh oregano leaves, rough chopped
16 cups rough chopped heirloom tomatoes, stems and core removed
¼ tsp hot chili flakes (optional)
1 tsp fine sea salt
½ cup grated Parmigiano Reggiano (optional)
Sauté onion in extra virgin olive oil over medium heat
Add garlic, continue to sauté until onion and garlic begin to caramelize, about 5 minutes
Add parsley, basil, and oregano, stirring to combine
Allow herbs to roast, about 5 minutes, stirring occasionally
Add tomatoes, chili flakes, and sea salt
Simmer uncovered over medium until volume reduces to about half, as excess liquid evaporates, about two hours, stirring every 15 minutes*
*See Chef Note if you are using canned tomatoes instead of fresh heirlooms
Remove from heat, and stir in Parmigiano Reggiano cheese
Use as desired, or pack into storage container to refrigerate or freeze for future use
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