Summer is tomato’s favorite season. For dinner tonight, I took 2 pounds of roma tomatoes and whipped up a super easy, super delicious marinara. My recipe is below. It takes about 10 minutes to make and is so so so much better than anything you will find in the store.
Ingredients:
Olive oil
Balsamic Vinaigrette
2 pounds of coarsely chopped tomatoes
1 chopped onion (yellow would be preferable, but I only had a purple one)
1/4 - 1/3 cup of chopped, fresh basil
2 cloves of finely chopped garlic (but I hate chopping garlic, so I used the pre-chopped stuff)
Salt/Pepper
To Do:
Add a couple swirls of olive oil to a skillet on medium heat. Add the garlic and onion and cook until onion is tender (about 5 minutes):
Add the tomatoes to the pan and give a couple shakes of balsamic vinegar on top. It’s probaby equal to about 2 tablespoons. Then sprinkle some kosher salt on top (about 1/2 teaspoon) and black pepper to taste:
Cook until the tomatoes have softened up but are not falling apart (about 5-7 minutes), stirring occassionally.
Remove from heat and stir in your chopped basil. If your tomatoes are not at the peak of freshness, feel free to add a teeny bit of sugar too.
Serve over your favorite pasta. Mine is penne.
In my experience, cooking is best performed when wearing a fun apron and enjoying a nice glass of wine:
