Edible Paradise

What could be better on a balmy summer’s evening than a simple bowl of pasta with homemade Tuscan marinara (or “pomarola”) topped with freshly grated Parmigiano and a chiffonade of basil? Add grilled shrimp, a drizzle of olive oil, a squeeze of lemon juice, a dash of lemon zest and capers, and voilà! A dinner worthy of candlelight, white linens and a zesty chiati!

Great pasta starts with, well, great pasta! A wide variety of fresh, handmade pastas are available from Pensi’s Pasta at our farmers markets, including flavored and whole grain pastas (e.g., spinach, porcini, red pepper, pesto, garlic-rosemary, etc.). Gluten free and whole grain pastas are popular healthy choices and available at Whole Foods, New Leaf and Shopper’s Corner. Don’t be afraid to experiment with high fiber, whole grain pasta varieties in your favorite recipes–they are surprisingly delicious, with a slight nutty flavor and toothsome texture.

CLASSIC TUSCAN MARINARA (Pomarola)

4-6 pounds ripe, plum or dry farmed tomatoes, cored and chopped
2 cloves garlic, minced
1 stalk celery, chopped finely
2 carrots, minced
1/2 cup onions, minced
1 large bunch of flat leaf parsley, chopped
A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional)
Robust extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1 teaspoon sugar (optional)
1 large bunch fresh basil, chopped

METHOD:

Combine the onion, garlic, celery, carrot, red pepper (or pepper flakes), and parsley. In a large stockpot, heat 1/4 cup of olive oil over medium high heat and then add vegetable mixture, stirring occasionally. When the onions are translucent, add the chopped tomatoes and a teaspoon or so of salt to the pot. Reduce heat to simmer. Cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart.Once the tomatoes are cooked, remove from heat and allow mixture to cool slightly.

Force the tomato mixture through a food mill, discarding the skins and seeds.

Check the seasoning and return the sauce to the stockpot. Continue to cook the sauce over a medium-low heat, stirring occasionally, until sauce thickens and is no longer watery. (Test: place a drop of sauce on a plate—when it no longer creates a watery halo, it’s done. Depending on how watery the sauce was to begin with, it may take up to an hour to evaporate off the excess water).

When the sauce is done, remove from heat and stir in the basil leaves.

For Immediate Use :: Transfer the sauce at once to prepared clean sterile canning jars, sealing each from the air by pouring a thin layer of olive oil over the sauce. Place sterilized lid on top of jars and fasten with band. Once jars, have cooled, refrigerate them.

For Freezing :: Cool sauce completely. Place 2 cup portions into freezer bags, label, and freeze up to three months.

For Canning :: If you decide to expand the recipe, fill a few jars for immediate use, and put the rest of the sauce in sterilized jars without olive oil. Place a rack in a water canner or pot large enough to hold the jars. Place the jars in the pot, and fill to cover with cold water.

Bring the water to a boil, turn down heat and simmer the jars for about 35 minutes for pint sized jars; 45 minutes for quart jars. Turn off the heat. Allow the jars sit in the water for 10 minutes, and then remove them carefully to a cooling rack or dish towel-lined counter. Allow jars to cool and sit undisturbed for 24 hours. Check seals.* Store the jars in a cool dark place.

*Visually check the lids for seals — you should see a slight concave depression or dimple in the center of the lid. Tap the lids lightly with a knife to check the seal. It should “ring." (Unsealed lids have a flat "plunk" sound when tapped lightly with a knife.) If one does not ring or you are unsure of seal, put the jar in the fridge and use it within a week or two.

Serving Ideas :: Use about 1/4 cup of marinara to 1/4 lb. of cooked pasta per serving. Once you’ve cooked and drained the pasta, stir in the pomarola and a drizzle of olive oil. Serve with freshly grated Parmigiano.

Variation :: Heat 1 cup marinara in sauce pan over medium high heat. When it begins to bubble, stir in a 1/2 cup of fresh cream. When the sauce is heated through, pour over freshly cooked pasta and garnish with fresh Parmigiano and fresh basil leaves.