GARDEN GOODIES: Homemade marinara sauce
This week, the Wake Up Wisconsin team enjoyed Justin Loew’s homemade marinara sauce over venison meatballs. And for the very first time, Brendan Mackey tried venison!
Tomatoes are part of the nightshade family and are easy to grow in the ground or in pots. The main problem with growing tomatoes is late blight – a fungal disease. There are many strategies to keep downy mildew away, such as removing the lower leaves, heavy mulching, and using fungicides, but the only way I’ve seen to completely prevent downy mildew is to grow them by. hydroponics.
This year Justin grew most of his tomatoes in a different location in my garden. There was no burn in the area (in the ground) and his tomatoes were producing prolifically. If your tomatoes are infected early in the season, you will end up with tomatoes but only about 50% or less of what is possible on a particular plant.
You can use just about any tomato for marinara sauce, but the best varieties are those with a lower water percentage, such as roma. This year, Justin also planted a variety of “Amish Paste” tomatoes and Korean long tomatoes.
He also used a different method to create the sauce. Instead of scalding the tomatoes and removing the skin, he cut the tomatoes (into quarters) and mixed them with the skin. After mixing with garlic and basil, he simmered (on low boil) the tomatoes for about an hour to reduce the amount of water in the sauce. Justin added diced onions towards the end of the simmering process.