There’s nothing better than summer tomatoes, and who doesn’t love a homemade marinara?
This sauce is delicious right out of the pot and gets even better with time.
Make a big pot on Sunday and use it throughout the week on pasta, veggies and grilled fish.
Recipe by Laurie Lloyd, a Nutritious Life-Certified health coach. Visit Laurie’s website at www.Liv-Light.com and follow her on Instagram at @livlight_.
INGREDIENTS
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 6 garlic cloves, minced
- 3 pounds fresh tomatoes, cored and chopped
- 1/2 cup fresh basil, tightly packed
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper
DIRECTIONS
- Heat oil on medium–high in a large pot or dutch oven. Add onion and garlic and sauté for about a minute.
- Add tomatoes, basil and parsley, and mix well to combine. Cover and cook on medium heat about 10 minutes, until tomatoes are just starting to fall apart.
- Carefully transfer to blender and blend for just a few seconds, leaving mixture a bit chunky.
- Return to pot and simmer uncovered for 20 minutes.
- Add salt and red pepper to taste. If your tomatoes are not quite ripe, you may want to add 1 teaspoon of sugar. (Coconut sugar also works well.)
- Serve over your favorite pasta or zoodles.
WHY WE LOVE THIS RECIPE
Store-bought marinara sauce is usually filled with sugar and preservatives. This homemade version is all fresh vegetables and herbs. It’s also the perfect recipe to solve for tomato glut after a visit to the farmers’ market in August.
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