Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Chunky Marinara 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
    Basic White Sauce
    Basil Pesto
    Beurre Blanc
    Chunky Marinara
    Crushed Red Pepper Tomato Sauce
    Enchilada Sauce
    Molasses BBQ Sauce
    Pistachio Pesto
    Red Bell Pepper Sauce
    Sicilian Pesto
    Stir Fry Sauce
    Too Much Basil Sauce
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Chunky Marinara

Here's a great way to use up all those tomatoes from your garden. It can also be made with canned tomatoes with great success.

1/2 cup olive oil
1/2 stick unsalted butter
1 cup minced onion
1 cup minced celery
1/2 cup minced carrots
3 cloves garlic, minced
4 pounds fresh tomatoes
1 T. chopped basil
2 T. chopped parsely
1 T. chopped oregano

Melt butter with olive oil in large stock pot. Stir in onions, celery, carrot and garlic and saute until tender.

Meanwhile, using a large pot of boiling water, score an "x" on the bottom of each tomato, drop them into the hot water for 30 seconds, remove and run over cold water. The "x" should help you peel the tomatoes very easily now. Slice all the tomatoes in half and remove seeds with a spoon. Add tomatoes to veggies saute.

Cook over medium-low heat for a solid hour, occationally breaking the tomatoes down with a utensil (but they should break down on their own).

Stir in fresh herbs and salt and pepper to taste. Yields one quart. Serve with pasta of your choice.

Chunky Tuna Marinara

Once sauce is done, drain a large can of high-quality tuna fish and stir into sauce. Cook for 5 more minutes and serve.


Share your thoughts.
Rate this recipe using the email link below.


Comments: Send us comments about this recipe steve@pulpkitchen.com