The easiest Marinara Sauce ever, or what to do with a slew of tomotoes!

My sister in law brought me over a huge bowl of tomatoes! Yum! But, there wasn't enough to can, but to many for us to just eat. I mentioned it to my daughter Jennie and this is what she told me to do!


Easiest Marinara Sauce Ever

A bunch of tomatoes
2-3 zucchinis
1 onion, chopped
6-9 cloves of garlic (I used 9)
2-3 tablespoons basil
Sea Salt and Pepper (just eyeball it)

Heat oven to 425. Use a big cookie sheet.

Blanched all the tomatoes and take the skins off, you could skip this part.

Quartered them and lay them on a cookie sheet along with, zucchinis (I just cut them in strips) cloves of garlic, and onion. Sprinkled on the olive oil, and then you kind of toss everything around a little to distribute the olive oil. Sprinkled on the basil, sea salt and pepper. Put it in the oven for 20-25 minutes, or until the zucchini is fork tender. You can stir it around a little halfway through.

After it cools a little I put it in the food processor in batches and pureed it. I used a slotted spoon to get it off the cookie sheet. I didn't want all the juice to make the sauce runny.

I put it in quart size freezer bags and froze most of it.

We had some for dinner over tortellini!