Combine all ingredients into a no-stick dutch oven or crockpot and slowly simmer, stirring occasionally. If you leave it cooking unattended all day in a crock pot, then keep any thing that burns on the side wall from falling into the mixture.
Makes about 3 pints (1.5 liters).
INGREDIENTS
- 5 pints (2 1/3 liter) of diced or skinned tomatoes. To skin them: par-boil and then pull the skin off and let the rest fall into the measuring bowl. If you're being lazy, then just remove the stem from each tomato and drop it into a food-processor with a slicing blade. I like to use all one variety of tomato, then label it "Big Boy Marinara", "Cherokee Purple Marinara", etc.
- 2 Tbsp grated Parmesian cheese
- 2 Tbsp dried or 1 Tbsp diced fresh leafs of Oregano
- 2 Tbsp dried or 6 fresh leafs of Basil
- 3 to 6 cloves (fingers) of Garlic, diced
- 2 tsp or foliage from one 4-inch (10 cm) sprig of Marjoram
- 2 tsp or foliage from one 5-inch (12 cm) sprig of Rosemary
- 2 tsp or foliage from one 5-inch (12 cm) sprig of Thyme
- 5 dried or 4 fresh Bay leaf
- 1/2 tsp Black Pepper OR 1 level tsp Five-Flavor Spice (Wu Wei)
- 1/4 large or 1 small yellow onion, diced
- 1 small or 1/2 large Carrot, chopped or shredded
- 1 medium Zucchini chopped or shredded, 10-inch (25 cm) long or 4-inch (10 cm) round "8-ball" variety
- 2 cups (1/2 liter) sliced mushrooms
For long term storage, freeze in 1 pint containers shortly after cooling.