Sun Gold Tomato Marinara
I’m an autumn girl, but I also really treasure summertime and being able to choose from a great variety of fresh produce for our meals. Having a garden just a few steps from our kitchen is a convenience I can get used to, and it doesn’t hurt that we’ve got some really productive plants, especially herbs, peppers and tomatoes. With the weird weather – a long, cold spring and intense days of heat – the larger tomatoes are taking a while to ripen but the sun golds are more than making up for their delay. Having a garden has really forced me to reexamine my aversion to tomatoes, but I think I got over it last summer when the sun golds did so well.
This is one of our favorite summer marinaras, fresh from the garden. It’s vibrant, naturally sweet and luscious. It’s also easy to make. In addition to the sun golds, the hidden heavy-hitter are the carrots, which add to the bright color, as well as sweetness and a silky texture.
2 tablespoons olive oil, divided
1 yellow onion, diced
4 cloves garlic, minced
1½ cups carrots, peeled and sliced
4 cups sungold tomatoes
½ cup fresh basil
2 tablespoons nutritional yeast
2 tablespoons red wine vinegar
1 cup vegetable broth or water
1 ½ teaspoons salt
1 teaspoon pepper
Heat a large skillet over medium-high heat for a minute. Add one tablespoon of olive oil and brush or shake the oil to coat the pan. Heat this for a minute, then add the onions. Sauté for six minutes, then add the garlic, and cook, stirring to keep the garlic from burning, for a minute. Add the sun gold tomatoes, carrots, and basil, and the second tablespoon of olive oil. Sprinkle in some salt and pepper. Turn the heat down to medium and cook, stirring often, for 20 - 25 minutes or until the carrots are fork-tender and most of the tomatoes have burst. Remove the basil. Add to a blender with the nutritional yeast, broth or water, red wine vinegar, salt and pepper. Blend until smooth and then test for seasonings. (Red pepper flakes are great to add.) Use as you would any marinara, heating in a pan with pasta.
I’m an autumn girl, but I also really treasure summertime and being able to choose from a great variety of fresh produce for our meals. Having a garden just a few steps from our kitchen is a convenience I can get used to, and it doesn’t hurt that we’ve got some really productive plants, especially herbs, peppers and tomatoes. With the weird weather – a long, cold spring and intense days of heat – the larger tomatoes are taking a while to ripen but the sun golds are more than making up for their delay. Having a garden has really forced me to reexamine my aversion to tomatoes, but I think I got over it last summer when the sun golds did so well.
This is one of our favorite summer marinaras, fresh from the garden. It’s vibrant, naturally sweet and luscious. It’s also easy to make. In addition to the sun golds, the hidden heavy-hitter are the carrots, which add to the bright color, as well as sweetness and a silky texture.
2 tablespoons olive oil, divided
1 yellow onion, diced
4 cloves garlic, minced
1½ cups carrots, peeled and sliced
4 cups sungold tomatoes
½ cup fresh basil
2 tablespoons nutritional yeast
2 tablespoons red wine vinegar
1 cup vegetable broth or water
1 ½ teaspoons salt
1 teaspoon pepper
Heat a large skillet over medium-high heat for a minute. Add one tablespoon of olive oil and brush or shake the oil to coat the pan. Heat this for a minute, then add the onions. Sauté for six minutes, then add the garlic, and cook, stirring to keep the garlic from burning, for a minute. Add the sun gold tomatoes, carrots, and basil, and the second tablespoon of olive oil. Sprinkle in some salt and pepper. Turn the heat down to medium and cook, stirring often, for 20 - 25 minutes or until the carrots are fork-tender and most of the tomatoes have burst. Remove the basil. Add to a blender with the nutritional yeast, broth or water, red wine vinegar, salt and pepper. Blend until smooth and then test for seasonings. (Red pepper flakes are great to add.) Use as you would any marinara, heating in a pan with pasta.
Vegan, Recipe, Ingredient, Marinara, Tomato, Sun Gold Tomato