Garden fresh marinara sauce and meatballs

Hello again kitchen friends,
Today I decided to share 2 of our favorite garden fresh recipes!

Simple homemade marinara sauce

3-4lbs of tomatoes
1 Tbsp olive oil
1 Tbsp minced garlic (4-5 cloves)
1 small onion
3 Tbsp dried (instant fresh) basil
3-4 tsp dried oregano
3- 4tsp dried parsley
2-3 tsp raw honey
1 tsp crushed red pepper (optional)
1 tsp garlic powder

Salt and pepper to taste (about 1/2 tsp each)

Start with garden fresh tomatoes (you can use canned just reserve the juice till the very end)

Cut tomatoes into chunks. Using your hands, squeeze them into smaller chunks over a bowl, including juices. (you can also pulse them a few times in a blender)

In a large skillet(or pot), on low heat, sauté minced garlic and onion in olive oil until garlic is softened and onion is translucent.

Add tomatoes and juices to the skillet. Sprinkle instant fresh basil on top, raise to medium heat and bring to a simmer.

Reduce heat to low, cover skillet, and let simmer for 25-30 minutes, stirring occasionally.
Note: You can use fresh basil as well just place the bunch on top and remove stems after sauce thickens

When sauce has thickened stir in spices and honey. Taste and add seasonings if needed.

Note: If suace isnt as thick as you would like, after simmering, you can add a little tomato paste.

After the sauce cools a little use a blender to slightly pure the sauce.(Do not over pulse!) Serve warm or let cool and store in a container or jar in the refrigerator (use within a week).

That’s it a little time intensive but sooooo worth it!

Zucchni meatballs
These are pretty much like regular meatballs without the meat. They dont even taste like zucchni my family loves them!

One large garden zucchin (or 2-3 medium)
1/2 tbs minced garlic (2 cloves)
1 tbs instant fresh basil
1 Egg, lightly beaten
1 1/4c. Italian style breadcrumbs
1/2 c. finely grated Parmesan,

Salt and pepper to taste

DIRECTIONS
First grate the zucchini on a medium grater.

My method of draining the zucchni is different. I just put it in a strainer (the one I have doesnt allow the zucchni to go through) and just press down on the zucchni to get out the excess water. Do this for 2-3min, take a 5min break, continue for 2-3min. You could also line a bowl with a towel and squeeze the zucchnni till the excess noisture is out.

Dump water out of the bowl and use the same bowl to mix in the rest of the ingriedients with the dried zucchini. Than form the zucchini mixture into small balls. It makes about 24 meatballs.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on every side until golden brown (around 8-10mins).

I forgot to line my plate with a towel, my husband was frying them, but that helps drain the meatballs. Turns out fine either way 🙂

There you have it whole wheat pasta with homemade marinara sauce and zucchni meatballs.