30-Minute Fresh Tomato Marinara Sauce

Yield: Approximately 1 quart

This savory, homemade Fresh Marinara Sauce is bursting with ripe, juicy tomatoes, savory garlic, and fresh herbs...but
the best part is that it only takes 30 minutes to make!

Ingredients
4 pounds ripe tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic, minced
1 bunch fresh herbs (such as basil, or a combo of basil, parsley, oregano, and/or thyme)
1 tablespoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1/2 teaspoon balsamic vinegar
Crushed red pepper flakes, to taste (optional)
Additional fresh chopped herbs, to taste (optional)

Instructions
1. Cut tomatoes into chunks. Using your hands, squeeze them into bits over a large, deep bowl or
pot, including juices. (Alternatively, you may pulse them a few times in a food processor.) Set
aside.
2. In a large pot set over low heat, sauté minced garlic in olive oil until softened and fragrant. Add
tomatoes and juices to pot, place fresh herb bunch on top, raise heat to medium, and bring to a
simmer. Reduce heat to low, cover pot, and simmer for 30 minutes, stirring occasionally.

3. When sauce has thickened and reduced, remove herb stems. Stir in sugar, salt, pepper, and
balsamic vinegar. Taste and adjust seasonings. If desired, add crushed red pepper flakes and
additional fresh chopped herbs. Use an immersion blender or food mill to slightly puree sauce.
(Or you may allow sauce to cool and pulse it in batches in a food processor. Do not over-
process...a bit of texture should remain.) Serve warm or allow to slightly cool and store in a
container or jar in the refrigerator for up to a week.

Notes
If fresh tomatoes are out of season, you may substitute high-quality canned tomatoes (canned in
their own juices without the addition of garlic, herbs, or extra seasonings, such as San Marzano).
Canned whole tomatoes need to be cut/mashed up as directed in this recipe; canned diced tomatoes