Big Batch Marinara Sauce

I love pasta!

I'm sure there isn't anyone out there that doesn't love a good pasta dish.  It's fabulous comfort food.  A good pasta deserves a good sauce.  My ultimate favorite sauce is a red sauce.  I usually make a family favorite recipe for a meat filled spaghetti sauce, but a traditional marinara is versatile and tastes wonderful.

You can take a basic marinara sauce and turn it into so many dishes.  Use it with meatballs, as a spaghetti sauce, pizza sauce, dipping sauce, and over chicken.  The possibilities are endless.  So having a nice homemade sauce on hand is heaven sent.

A trip to my local farmer's market brought me to a bumper crop of end of summer tomatoes.  Beautiful Roma tomatoes!  So I bought as many as MGG and I could carry, which was around 18 lbs. and off I went to make up a BIG batch of marinara sauce.  

I chose to freeze my sauce in 2 cup jars (pints) which gives me a good portion size. You can chose to do a canning process if you prefer, but I have more freezer space than shelf space at this point.  I can't wait to open a jar in the dead of winter and taste the fresh tomatoes...woohoo!

Kitchen Tip:  Blanching Tomatoes

Bring a large saucepan fi lled two-thirds full with water to a boil over high heat. Wash the

tomatoes and cut an X in the bottom of each tomato (opposite the stem side). Working in small

batches, immerse the tomatoes in boiling water for 30 to 60 seconds, until the skin starts to

curl. Using a skimmer, immediately remove the tomatoes from the boiling water and plunge

them into a large ice bath (half ice and half water). Remove them from the ice water and the

skins should easily slip off.

Big Batch Marinara Sauce

makes 6-8 pints

15 lb. ripe Italian plum tomatoes, blanched and peeled

4 T fresh thyme, chopped

½ c fresh basil, chopped

Salt and freshly ground pepper, to taste

Place the blanched tomatoes in a food processor.  Pulse until desired consistency is achieved.  Place the tomatoes, and juice, in a large heavy-bottomed pot. Add herbs and season with salt and pepper. Set over medium-high heat and bring to a boil.

Reduce the heat to low and simmer very gently, stirring ocassionally with a wooden spoon, 1 hour.

Meanwhile, wash 6 to 8 pint canning jars with their lids and rings in hot soapy water and rinse

them well. 

Fill jars using a funnel to pour about 1 cup of the hot sauce into each jar, leaving about ½   inch of headspace.  Wipe the rims clean.   Place the lid on each jar, then screw on the rings.   Allow jars to cool for several hours and then freeze.  Marinara will keep 6 months.

Southern Sundays

Welcome to Southern Sundays!

Here are some beautiful shots around town to soothe your soul.

Remember to look for the beauty around you!

Last week's party was filled with great dishes.  One dish stood out....way out from the crowd

Congratulations on being this week's featured dish!

Sky Blue Potatoes

by Katie Kate's Kitchen

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

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Link back to your specific recipe and not to your main site.
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Please visit a few of the links in the post and say hello to your fellow bloggers!
Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Ham and Gruyere Omelet

We all know that breakfast is an important start to your day.

Sometimes, though we don't have enough time to cook something that may be a little too involved for breakfast.  I usually eat something quick on the go before work during the week.  On the weekends, I enjoy having a leisurely breakfast.  Maybe making some muffins, or biscuits and whatnot. It's my time to slow...down.   However, there are times even on the weekend when I need a quick start to my day.  Last weekend was a full weekend for me, working, cooking, cleaning, classes, and getting ready for company.  All added to up not much time for a relaxed breakfast.  

Omelets are a fast and easy dish that can be simple or hearty.  Just enough to fuel your body for hours to come.  Omelets cook up quickly and most likely you already have all the ingredients on hand.  What's better than that?  This is what I turn to when I need something substantial, but quick.  

Don't be afraid of an omelet...  They are rather quite simple, and very forgiving.  My motto is you can always turn them into a scramble if things don't work to your liking!

Most Omelets are traditional with a cheese filling, however, you can add just about anything to an omelet and turn it into a hearty meal.  I decided on sliced ham and Gruyere cheese. YUM!

Kitchen Tip:  There are two ways to fold an omelet.  You can do the more traditional way by folding it in thirds, like a letter.  Or choose the diner style, by folding it in half.  Your choice!  Just do what is easiest for you.  The trick to a tender Omelet is to cook it over medium heat.  Cooking eggs too fast can make them tough.

Here are some variations to try as well:  *Sauteed asparagus and Gruyere cheese.  * Caramelized onions, bacon or pancetta, and thyme.  *Spinach and mushrooms.  *Goat cheese, thyme, and shallots.

So the next time you are in a pinch for breakfast but want something more than a frozen waffle, try an Omelet!

Ham and Gruyere Omelet

serves 1

1/2 T butter
2 eggs
salt & pepper
splash of 2% milk
1/4 c shredded Gruyere
2 slices of deli ham, sliced into strips

Preheat an 8" skillet over medium heat.

Add butter to the skillet and allow to melt.  

In a small bowl whisk together eggs, salt & pepper, and a splash of milk (about 1- 2 T.).  Whisk until light and frothy.

Swirl melted butter around skillet covering bottom.  add eggs to the skillet and allow them to sit for 30-60 seconds.  Edges will begin to set.  Using a silicone spatula move one die of the egg to the center and tilt the skillet allowing the uncooked egg to flow to the bottom.  

Add the cheese and ham down the middle third, and allow to cook about 1 minute more.  Fold a third of the omelet over the filling.  Lifting the skillet, shake gently to move the omelet up on over the side of the skillet onto a serving plate, folding the last third at this point.  Serve immediately.