When the price of fresh tomatoes are high, my other option for making marinara sauce is through the use of the canned ones, only if it’s on special offer and good thing it is! I got 10 cans (400g can) for a price of 10SAR, yay!
By the way, the regular price per can is 2.50SAR 🙂 huge discount indeed! 🙂 🙂 🙂
Using canned tomatoes gives you a lot of advantages than using the fresh ones.
- NO pre-cleaning
- NO peeling
- NO deseeding needed (these goodies don’t have much seeds)
- NO straining
- and most of all NO messy workspace after 🙂
All you need to do is transfer the contents in the blender pitcher, pulse then put to a huge bowl, then repeat the process until all the cans are empty 🙂 It’s easier, right?
So, let’s get started.
- 10 cans of 400g canned tomatoes
- 70g tomato paste
- 2 pcs. low sodium chicken cubes (or less, or any bouillon you prefer )
- 2 tbsp italian seasoning (depending on your preference)
- 1/2 cup brown sugar (white will do too)
- 1/4 cup white sugar (hubby likes a bit sweetness)
- 2 medium onions
- 2 garlic heads
- oil for sauteing
- Open the cans and transfer contents to the blender pitcher. Pulse twice. Transfer to a huge bowl. Repeat the process until all the cans are empty. 10 cans gave me almost 4 liters. Set aside.
- Using your food processor or mini chopper, chop finely the onions and garlic separately and set aside.
- In a large pot (5L). Turn the heat on high, put some oil and saute the onions then the garlic. Add tomato paste, stir. Add the blended tomatoes. Bring to a boil. Turn the heat on medium after first boil and let it boil for 60 to 90 minutes or until the sauce has thicken. Stir occasionally.
– after 1st boil, add the first bullion.
– every 30 minutes, here’s what you’ll do, add 1 tbsp italian seasoning, add 1/2 cup sugar, add 2nd bouillon (taste first before adding), 15 minutes before you turn off the heat, add the last tablespoon of italian seasoning. Turn off the heat and do not remove the cover, let it cool completely before portioning for future use.
The taste? you can’t even tell if its fresh or canned tomatoes 🙂 same deliciousness with minimal effort.
Of course, you can half the recipe 😉 , I just want to make in big batch since it’s more convinient for me for future use.
Make sure your tomatoes were soaked in tomato juice, so you won’t need water anymore.
Once again, the bouillons are optional, you can just season the sauce with salt and pepper.
I prefer to let the sauce cool completely over the counter (just make sure the room is cool) overnight (since I always do this in the evening). The next day you will notice that the sauce is thicker than before.