Marinara
Tomato Jam
July 7, 2019Ingredients:
4 pounds of ripe tomatoes (roma are excellent), quartered
1 pound onions, quartered
1/2 pound zucchini or yellow squash, peeled (seeded if seeds are large or tough) and chopped
1/4 pound carrots, peeled and chopped
5 cloves of garlic, peeled
2 tablespoons olive oil
1 tablespoon salt
3/4 cup red wine (pinot noir works well)
1/4 cup of dried Italian herbs
Heat the oil in a pot and sautée the onions and garlic until they begin to soften. Add the rest of the ingredients and simmer until everything is soft enough to blend. Blend until smooth. Makes about 2 - 3 quarts.
