This year we grew our own ingredients for marinara sauce, since that's something we eat a lot.
We started in March with raised beds dug in our backyard:
Then our tomatoes (Romas and Bella Italias) and peppers grew and grew, with lots of sunshine, water, and love:
In late June and July we began to harvest. We also grow our own rosemary:
To make the sauce I used:
about 12 fresh tomatoes (as seen above)
4 medium green pepper (as seen above)
2 sprigs fresh rosemary
3 cloves of garlic
dried oregano, basil
pinch sugar (raw organic)
salt and pepper to taste
3-4 tbs of canned tomato paste for color and texture
Peeled, seeded, chopped veggies, pureed in the food processor, then cooked on the stove with spices and tomato paste until thick and fabulous (about 30 mins, covered, simmering on low)! You can also add onions, mushrooms, squash, or zucchini to this for extra veggie goodness! This made a double batch, enough for 2 meals. I froze half.