Having made a quick marinara with canned tomatoes last week, I thought I would also share a recipe for marinara with fresh tomatoes. And I also wanted to take this time to introduce you to my newest love, the Calphalon Contemporary Bronze Anodized cookware! Calphalon sent me the 10 piece set to review: 2 omelet pans, 1 saute pan (my fave) 2 saucepans and a big stock pot (my other favorite) with lids
This cookware is pretty much the nicest set I have cooked with ever. I usually use stainless and shy away from nonstick but I had to try this cookware. Its absolutely stunning to look at, the brushed finish on the outside it just beautiful. The weight in the hand is hefty, giving me the feeling like I have a serious pan in my hands. The handles are sleek and the nonstick finish makes it so simple to clean up. The lines are just beautiful and the cooking is even. I just love it.
I used the Saute pan and the large stock pot for this recipe and they have the same size lid so I didn’t have to dirty another one. It was uber convenient. And I will say the results turned out delicious! My son wants me to make ravioli for the leftover sauce!
First lets gather the ingredients
Tomatoes (vine and roma 12 of them), fresh cilantro (handful no stems) fresh oregano (just a couple sprigs), one whole garlic bulb, sea salt, pepper, bay leaf, and Herbs de Provence. (chop the garlic to a tiny dice or mince, and chop the herbs. In case you haven’t used fresh garlic here is a tip. To peel it easier, take your knife and lay the blade over the clove and then hit the blade with the bottom of your fist, it will crack open the garlic and make the shell come right off)
Get 4 cups of water going in a stock pot and add some salt. We’re going to blanch the tomatoes to get the skins off. Ho do we do that? Easy!
Score the bottom of the tomato with an X, don’t dig in deep just enough to cut the surface. Using a spoon, add the tomatoes to the boiling water.
Fill another bowl with ice water. This will be your ice bath that will stop the cooking of the tomatoes.
Take out your tomatoes when the skin starts to crack where you scored it and put them in the ice water.
The skins will just come right off. I don’t take the seeds out, and I just rough chop the tomatoes and set aside.
Next, saute the garlic in 2 TBS olive oil
Then add the herbs
Then add the tomatoes and stir
Then add the last bit of seasonings. There is about 2 TBS of the seasonging but you can adjust the salt and pepper to your taste.
Then cover and simmer for an hour. This recipe is for one dinner and enough to feed a good four or five but if you want more you need to double the recipe. You can store the leftovers, but cool down the sauce before you try to freeze it. this particular recipe is not a deep red marinara because of the roma tomatoes. As always, using organic vegetables, particular heirloom tomatoes will produce the best tomato flavor.
- 12 tomatoes (I used on the vine and roma)
- ½ cup cilantro, chopped
- ½ cup oregano, chopped
- 1 whole garlic bulb, peeled, chopped
- sea salt and cracked black pepper to taste
- Herbs de Provence seasoning
- Bay Leaf
- olive oil
- Score tomatoes and blanch in salted boiling water until skin cracks
- Immediately place tomatoes in ice bath, then peel and roughly chop
- Saute garlic in the olive oil until light brown and add the cilantro and oregano, then the tomatoes
- Add the last seasonings
- Cover and simmer, stirring occasionally and tasting, add salt or pepper as needed.
- Take out the bay leaf and serve as is or pass through chinois (strainer) for a smoother sauce if desired.
GET THE COOKWARE!! The wonderful Calphalon cookware set retails for $399 and you can buy it at the Calphalon store or Amazon!