Fresh Tomato Marinara with Basil
Fresh tomato marinara is a whole food recipe that never goes out of style. Deeply flavorful, stupid easy, and incredibly versatile, it's a recipe that every real food chef should master.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 2 tbsp butter or ghee for paleo or Whole30
- 4 cloves garlic minced
- 2 lb fresh tomatoes diced to 1/2"
- 1 tbsp balsamic vinegar
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 tbsp fresh basil julienned
Tie the herbs together with a piece of cotton kitchen twine. Core and dice the tomatoes. Dice the tomatoes in batches and occasionally sweep into a bowl to capture both the tomatoes and their juices.
Heat a heavy bottomed pan over medium heat. Add the butter to the pan and heat until it melts. Add the garlic and saute until fragrant and starting to lightly brown, 1-2 minutes. Add the tomatoes, balsamic, thyme and oregano bundle, salt, and pepper.
Increase heat to high and bring the liquid to a boil, then reduce to medium/medium-high and maintain a brisk simmer. Cook, stirring frequently, until the liquid evaporates and the tomatoes fall apart, 20 minutes. The marinara will be very thick with the consistency of stew.
Remove from heat and stir in fresh basil.
This recipe easily doubles and can be stored in the freezer in an airtight container for up to 1 month.
Make it Paleo or Whole 30: Sub butter for ghee.