End-of-Summer Marinara Sauce

All of the hot weather we had  up until this week in the mid-Atlantic has given our Summer gardens a few extra weeks to flourish. A friend and I did a little picking yesterday and this was our incredible harvest! (Minus the apples, which will became an apple crisp )

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What else could we possibly do but make up a couple of batches of sauce?

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This is a VERY simple marinara, using about 18 fresh tomatoes, a chopped onion, a couple of tablespoons of olive oil, 3 cloves of chopped garlic, a bay leaf, a handful of chopped fresh parsley, and sea salt to taste. The trick is to let it simmer for hours and hours and to saute the garlic and onion for several minuted before adding the remaining ingredients. We decided that we wanted a less “chunky” sauce, so we put the peeled tomatoes in a blender to puree before cooking. Incredibly yummy!

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