I may have been compensated for this post. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at email@example.com
Fall tends to make us lean towards comfort food in this house. Pasta is always a favorite and even better with a homemade tomato basil marinara. It’s healthier as a pasta sauce when you leave out any meat and this recipe is so tasty that you will never miss it.
- 1 28-ounce can whole tomatoes, preferably organic, San Marzano tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/3 cup finely chopped onion
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4-5 fresh basil leaves, thinly sliced
SautÈ the onion and garlic in the olive oil over medium heat until for 4-5 minutes. Don’t let the garlic get too brown or it will be bitter. Add the tomatoes and break them up with your fingers. You can leave them as chunky as you like, or even chop them up if you prefer a smoother sauce. Add the salt, pepper, and butter and gently simmer for 15 minutes.
Serve immediately or chill overnight in the refrigerator. Tomato sauces always taste better the next day!
Note: You can freeze this to use later. It’s great for meatball sandwiches, to use in lasagna and so much more!