My Grape Tomato Marinara

My Grape Tomato Marinara |

Only four ingredients will get you to tomato sauce heaven

The trick is really to get the very best and sweetest grape tomatoes you can find for your marinara. I try to get mine at the farmer’s market, and oh my. This makes a tomato sauce that tastes like candy. I also put a ton of garlic in my marinara, because garlic is my thing. You can always cut the garlic and add some heat too with fresh chile. The goal is to let the marinara simmer for a little while, so the flavors are well distributed and the acidity gets cut nicely. You’ll end up with a very sweet and rich sauce that you’ll end up eating with a spoon!

  • 1/3 cup good olive oil
  • Grape tomatoes (I get the equivalent of 3 pints from the farmer’s market)
  • 3/4 of a whole head of garlic (minced)
  • Fresh basil, torn, to taste
  • Salt and pepper, to taste (optional)

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of your tomatoes skin.

Remove the lid, put the heat to medium-low, add the rest of the garlic and more basil. Taste and adjust for salt and pepper, and continue simmering, uncovered, until the sauce is thick and sweet, about 20-30 minutes. Taste again to ensure good seasoning and voilà! Enjoy with your favorite pasta or zucchini noodles.


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