- Wash the tomatoes. Add the tomatoes into a food processor or blender and purée. Mince the garlic.
- In a large, deep skillet sauté the puréed tomatoes and garlic over medium-low heat for about 30' while stirring occasionally with a wooden spoon.
- When the liquid from the tomatoes is almost but not completely absorbed and the sauce is almost ready, season with salt and pepper and stir to mix.
- When the sauce thickens, pour the olive oil and add the oregano. Stir to mix and immediately remove from heat.
Note
Prepare the tomatoes by removing most of the seeds and squeezing most of the liquid out.
Zero Waste
Do not throw away the bruised, overripe, not-so-great, ugly, undersized tomatoes. Keep the good part of a tomato and cut away the bruised portion or watery part; just carve out the very inedible parts of the tomato. The spoiled, brown, and bruised parts of tomatoes should be discarded. Make homemade marinara sauce using a mixture of the best parts of ripe, overripe, bruised, not-so-great, ugly, undersized tomatoes. This way you reduce food waste!
What do you put marinara sauce on?
Marinara is the most famous spaghetti sauce. Drizzle some Greek extra virgin olive oil on top of the dish and add some finely chopped fresh basil.
It can be used on top of a pizza.
Serve marinara sauce with crackers for dipping. It is a delicious Greek mezze.