Garlic and Basil Marinara
This tomato sauce recipe uses garlic as the only aromatic. The garlic is poached along with the tomatoes. At the end of the cooking process, olive oil and a generous amount of basil are used to finish the sauce.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
- 2 lb fresh tomatoes (or 1 28 ounce can of tomatoes) See notes
- 3-4 cloves of garlic minced
- 2 tbsp olive oil
- 1 bunch basil
- salt
Add the tomatoes and garlic to a sauce pot and simmer for 30-45 minutes. Adjust the heat so the simmer is steady but gentle. Stir occasionally.
Separate the basil leaves from the stems. Stack the leaves and then slice them into a thin chiffonnade.
For a smooth consistency, optionally use an immersion blender to puree the sauce. If you choose to perform this step, add half of the basil before you puree.
Stir the olive oil and basil into the sauce.
Before serving, add salt to taste.