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.
Fresh Tomato Marinara with Basil https://oursaltykitchen.com/fresh-tomato-marinara/