Easy Marinara Sauce
Tuesday, September 16, 2008 at 08:04PM Tomatoes are plentiful right now, so before they're gone like summer, now is a good time to make Marinara Sauce--the easy way.
Cover the bottom of a 9 x 13 pan with tomatoes--depending upon the size, halve or quarter them. I've made this sauce with all cherry tomatoes--they're easy, just wash 'em and cover the bottom of the pan with them. Then take 5-8 garlic cloves (adjust according to how big the cloves are and how much your family likes garlic) and just take the paper off and tuck them down in the tomatoes. Next, fresh herbs from the garden; I used basil, parsley, ( no sage) rosemary, and thyme. Last, drizzle well with Extra Virgin Olive Oil. Bake at 350 for an hour or up to an hour and a half. It'll look like this:
Take out and let it cool down a little, then pulse in the food processor until combined but not soupy. Transfer to large, shallow pan and simmer while your pasta water is coming to the boil and the pasta is cooked. I add some crushed red pepper. 
The sauce will thicken as it reduces. This is a very fresh tasting sauce and very easy to make.
Reader Comments (6)
I bought a big basil plant yesterday, and I have vine-ripened tomatoes on the counter. Your recipe sure looks like a yummy way to use them! Thanks, Kim.
My hubby will love this recipe Kim (he's the cook around here) ~ I can't wait to share it with him since all of his tomatoes are ripe on the vine right now.
Angie in OH
Oh, I am going to try this for sure!! I have loads of fresh basil and parsley in an herb pot that someone gave me!
This looks delish! Thanks for posting it.
Nice post.I like all recipes.Thanks for information.
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Me again, to rave about this sauce. I make it when I have the oven hot for bread, then I freeze it in quart bags. Thanks again for sharing it.