by Texas Homesteader ~
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Is there much better than homemade fresh tomato marinara sauce?? It offers that taste that you just can’t get from the store shelves. But it’s true that you have to simmer it a bit to thicken it up and intensify all those delightful flavors.
It’s hot & humid here in NE Texas and simmering a pan on the stove for that length of time just didn’t appeal to me at all. Luckily I didn’t have to, the solar oven did a fantastic job and all the cooking heat was left outside where it belongs!
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Several months back I bought my very first solar oven – I’m in LOVE! I’ve used it to cook bread and dehydrate garden veggies. But today I’m going to be using it to cook homemade fresh garden tomato marinara sauce.
All the recipes I’ve seen instruct you to cook your garden tomatoes for up to 3 hours to thicken the sauce. Let’s see if we can accomplish that outside in the solar oven instead.
Preparing Fresh Garden Tomatoes
I harvested all the bright red ripened fresh garden tomatoes from my garden and brought them inside. Then the tomatoes were washed, cored & halved. I threw them in the freezer overnight to freeze them.
Here’s a helpful shortcut, y’all – Did you know that you don’t have to boil the tomatoes to skin them? If you freeze them like I did, you can peel them much quicker and with no added heat of boiling water!
I simply pulled the tomatoes out of the freezer and allowed them to semi-thaw and pinched the skins & the skins slipped right off. Again NO HEAT ADDED TO THE HOUSE! (I’m seeing a trend here… HA!)
As you know frozen tomatoes tend to release some of their juice when they thaw. And the long simmer time for my marinara is to simmer off some of the liquid. So to shorten the simmering requirement I allowed the peeled tomatoes to drain for a bit. I saved the drained tomato juice for other uses.
Then I cut the tomatoes into chunks. I added a couple of cloves of minced garlic, some crushed dehydrated oregano from my garden.
And since I didn’t have any onions left in the garden I used the ones I dehydrated from the garden earlier.
About 1/2 bell pepper was chopped & I stirred it all together & placed in a black enameled pan and set it into my solar oven.
Solar Oven Cooking
The solar oven’s glass lid was left unlatched to allow the moisture to escape as the oven heated up. Of course I adjusted the oven toward the sun about every hour to help it track the sun across the sky. The Sun-Tracker Cube makes it easy for me to know when my oven is adjusted to the highest efficiency.
The temps inside the solar oven on this day stayed about 300 – 350 degrees.
*About My Solar Oven: For those of you asking, I have a Sun Oven brand solar oven and I LOVE IT! If you’ve been waiting to get a solar oven of your own – now’s the time!
By the end of the day I brought my homemade marinara inside, salted to taste and ladled it generously over al dente multicolored pasta.
There’s enough marinara sauce left over to enjoy it later in the week on my homemade meat-stuffed ravioli.
Yessireebob I love my solar oven! For those asking me which one I bought, I bought this *Sun Oven. I have nothing but good things to say about it. I’ve found it’s efficient, easy to use. I absolutely love it!
I enjoyed cooking up this delicious sauce without adding any heat in our living space. The thick flavorful sauce was delicious and really made our pasta dish shine!
Looking For More Solar-Cooking Recipes?
- Emergency Preparedness On The Homestead
- Using FREE Solar Energy Instead Of Kitchen Appliances
- Meatloaf In A Solar Oven
- Cheesy Chile-Chicken Casserole
- Boneless Breaded Pork Chops
- SW Chicken w/Seasoned Brown Rice
- BBQ Pork Sandwiches
- Pumpkin Bread
- Chunky Apple Cinnamon Bread
- Baking Bread In A Solar Oven
- Cooking Hard-Boiled Eggs In A Solar Oven
- Baking Potatoes In A Solar Oven
- Brewing Tea With The Sun
You can see our other SOLAR oven articles here
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