It's late into Summer and my Grandma just harvested some of her last tomatoes for the season. She gave me several tomatoes yesterday when I went to visit. Today I decided to take full advantage of those lovely tomatoes and make a marinara sauce.
I will write this recipe two ways. If you don't have fresh tomatoes, or just don't have the time to steam and peel a bunch of tomatoes before dinner, I will write an option using canned crushed tomatoes too. There is nothing like making a fresh from the garden sauce, but I understand it's not always possible. Take the help & use the cans if you need it.. your family will not complain. It will still be more impressive than just dumping sauce from a jar.
Looking for more simple vegan recipes? Try my Easy Sunday Dinner , Red Beans & Rice, Chili & Cornbread Casserole, Portobella Philly & Cheeze, Hot Chili Ramen with Tofu & Veggies, Mediterranean Cucumber Salad & Pumpkin Spice Cupcakes
Recipe:
About 10 medium tomatoes, steamed, pealed and seeded to equal 4 cups of crushed tomatoes. (Or 4 cups of canned crushed tomatoes)
1/3 cup good olive oil
1 small onion, diced
5 cloves sliced garlic
1 handful of fresh basil, sliced into ribbons
Salt & pepper to taste
(*, ** see notes for variations)
Method:
Heat oil and onion
over medium heat in a deep sauce pan.
Cook onion until tender.
Add basil and garlic to oil.
Cook an additional 30 seconds, just until fragrant.
Once you can smell the garlic, add your crushed tomatoes, salt & pepper.
Reduce to simmer.
Cover and cook over low heat while you prepare your pasta and garlic bread.
*For a smoother sauce, use a submersion blender (or pour into a standard blender) and puree until smooth before serving.
** For a thicker sauce, add tomato paste, a Tbsp. at a time until desired thickness.
Makes 4-6 servings of sauce.
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