Oven-Roasted Garlic Marinara Sauce Recipe

As promised, I've used some of my CSA food to make something divine. (Check out last week's fresh pea soup!) Something fresh and local-tasting. (Please ignore the giant can of tomato paste in the corner :). I can't claim to eat local food - not even close - because of my love affair with the beast named Costco, but we're moving a little more in that direction. I love the idea of supporting local farmers, and eating the bounty when it's so fresh. My CSA share has been helping with that.

I had two heads of fresh, Kaysville Utah garlic on hand from weeks 1 and 2, and it was time for me to put together a new batch of my homemade marinara. Extra garlic, please. We're big garlic fans, and this packs a serious garlic punch. I love to roast it the way that I shared a few weeks ago, then incorporate the roasted garlic into the marinara, creating a really deep flavor profile with some strong substance.

Oh yeah, come on over and join the group on Facebook. It's fresh off the press, but I wanted a place for my Gluten Free in SLC groupies to share their favorites. And to get more frequent garlic-infused updates from the headquarters (yes, that would be my 10 square foot kitchen). I'm working on a giveaway to go with the new Facebook party, so stay tuned for that. It's likely to feature one of my favorite kitchen appliances. :)

Oven Roasted Garlic Marinara Sauce
original recipe, based on personal experience

1 #10 can of organic tomato paste
1 medium onion, finely chopped
3 heads oven-roasted garlic, mushed or finely chopped after roasting
4 tablespoons chopped fresh parsley
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
1/4 cup brown sugar
2 bay leaves
water, as needed (about 1/2 the can)

This can easily be made in a very large saucepot, or in a 6 quart crockpot or slow cooker. I've done it both ways. It actually makes almost 8 quarts (2 gallons) when it's reconstituted to the texture I prefer, but you can make it thicker and add water when it's time to use the sauce.

In the bottom of the saucepot, simmer onions and roasted garlic in olive oil. Once the onions are translucent and the garlic is fragrant (oh yeah!), add the tomato paste. I chose the canned tomato paste because the only ingredients in it were tomatoes. Nothing else. No fillers, flavorings, water, or weird stuff. I wanted straight tomatoes that were preserved at the peak of their freshness. Add in some water to the tomato paste and stir, then add the remaining seasonings.

Simmer on low on the stove top for several hours, or in the crockpot for up to 8 hours.

Remove from the stove and cool. I put mine in freezer containers after it has cooled, and then freeze each portion. And I usually make pizza, calzones, or focaccia breadsticks the same day as marinara so that I can use some of the fresh goodness pronto.