This is my go-to marinara sauce recipe. I use it for all things Italian, and love to have it on hand to drizzle over zucchini ribbons with some Parmesan cheese and fresh herbs when I need a quick lunch or dinner. There’s only a few ingredients, so it’s easy to make and budget friendly. I use Pomi tomatoes, but you can also roast Roma tomatoes in the oven and then remove their skins and puree them in a food processor.
Simple Marinara Sauce
Danielle Walker - AgainstAllGrain.com
SERVES: 4 cups
- 4 tablespoons grapeseed or olive oil
- 1/2 small onion, sliced
- 1 box Pomi tomatoes (strained)
- 1 box Pomi tomatoes (chopped)
- 2 garlic cloves, crushed
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 6 fresh basil leaves
- Heat the oil in a medium sauce pan over medium high heat.
- Add the onions and saute until they are translucent.
- Remove the onions using a slotted spoon, keeping as much of the oil in the pot as possible.
- Add the remaining 6 ingredients and bring to boil.
- Reduce heat to low, and simmer for 40 minutes.
- Adjust seasoning if necessary.
Tip for chopping the basil: Place the leaves on top of one another, and roll them up like a cigarette. Take your knife and chop the leaves horizontally. Then chop again into finer pieces.
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