Amazing Homemade Marinara Sauce and Roasted Chicken Tortellini

Having a variety of tomatoes is a staple of my garden, and every year I find myself inundated with pounds of tomatoes. Ultimately I end up eating cherry tomatoes as snacks for a week. Or I bring some to work for colleague foraging and grazing or give a few pounds away to friends and family. This year has been a little different. I have decided to venture deeper into my canning journey and include a homemade marinara sauce made from tomatoes grown in my garden.

I mostly have cherry and Roma tomatoes coming in, but the Cherokee tomatoes are working their way from green to red. This recipe does not call for a specific tomato variety, use whatever you have, including store-bought. The same goes for herbs and spices. I grew thyme, oregano, basil, arugula, and garlic chives this year, so that is what I used.

Approximately 3 hours

1 slow cooker
1 blender (Optional)

Ingredients
About 3 lbs fresh uncut, unpeeled tomatoes
3 tbsp minced garlic
1 can tomato paste
1 1/2 cups chopped onions
1/2 cup white vinegar
2/3 cup red wine
1/2 cup oil (vegetable, olive, canola, etc.)
2/3 cup chopped thyme, parsley, oregano, basil, arugula and garlic chives
1 tbsp dried basil, onion powder, parsley, garlic powder,
italian blend, tumeric, Worcestershire sauce, and cumin

1. With your slow cooker on low add oil onions and as many tomatoes as can fit under a completely closed lid. Allow tomatoes to cook for 30 to 40 mins.
2. Remove lid and with a potato masher push down on tomatoes until none remain whole. The first round of mashing will produce a good amount of liquid and tomato peels, add white vinegar and red wine.
3. Add remaining tomatoes and all herbs and spices. Continue to add and mash tomatoes until you have a full pot.
4. Once the pot is full, let the sauce simmer for at least 2 hours (no more than 4). Stir the sauce every 30 to 40 mins. Add tomato paste and mix thoroughly.
5. Optional. Blend the finished sauce for a consistent texture.

Suggestion 1: Can your sauce for later. My article on homemade plum jam provides basic canning instructions.

Suggestion 2: Use the marinara sauce with my veggie starter mix for a nutritious and robust spaghetti sauce.

Suggestion 3: Roasted chicken and cheese tortellini (my new favorite dish!). I shop at Costco, but any pulled chicken and stuffed pasta will do.

1 pkg Kirkland roasted chicken (already pulled and parted)
1 pkg Kirkland brand cheese tortellini
2/3 cup oil (vegetable, olive, canola, etc.)
And, your fresh cooked garden marinara sauce

1. In a large saucepan heat oil on medium-high heat.
2. Add chicken. Let saute for 10 mins, repeatedly stir to avoid charring.
3. In a separate pot, add water and bring to a boil for tortellini. Boil pasta for 10 mins.
4. Add tortellini to chicken in the saucepan and mix well. Add as much of your homemade marinara sauce as you'd like and mix thoroughly. Then? Bon Apetit!

This sauce was a hit for my mother and my two young boys. The dinner table was silent after everyone's first bite. In the end, I was able to use half of the sauce for Chicken tortellini, and the other half I canned for the next culinary expedition. I hope you and your family enjoy this recipe as much as me and mine. I'd love to hear your comments and suggestions. Thanks so much for reading!