• 2 tablespoons of extra virgin olive oil
• 3 large cloves garlic, minced (I always add extra…we get a lot of garlic in our CSA)
• 4 cups of tomato puree (If I have more, which usually I do, I just add it to the pot…and I’ve never noticed a difference. I make the tomato puree in my magic bullet, which is not that magical. You can use a food processor or a blender. Simply chop up the tomatoes and press blend or pulse…whatever)
• 1 tablespoon of chopped fresh Italian parsley leaves (Again, something I often have on hand because of the good old CSA)
• 1 large fresh basil stem with leaves removed (I chop up the leaves and throw them in there, it looks, and tastes prettier that way)
• 1 teaspoon of sea salt, preferably gray salt (I don’t know what gray salt is, I use plain sea salt, and I don’t measure)
• The recipe does not call for pepper, but I add it because it just seems like a good idea
Heat the olive oil in a large pot over moderate heat. Add the garlic and sauté until caramelized, about 5 minutes. Add the pureed tomatoes to the garlic and bring to a simmer. Add the parsley, basil, and salt. Simmer until reduced to a sauce like consistency, about 15 minutes. Add more time, if you add extra stuff like I do.
I like to use the marinara sauce in a flourless chicken parmesan recipe, a Paleo lasagna, and as a side for vegetables. It is also wonderful for meatballs with spaghetti squash. If you aren’t on a Paleo diet, I would use it for mozzarella sticks or some delicious starchy pasta.
|Garlic and Fresh Basil|
|Chop it up!|
|Not so Magical Bullet time|
|Chip chop chip...the basil|
|No parsley this week from the CSA, had to result to the dried stuff|