My son LOVES homemade basketti sauce.
He's 18 and doesn't say it like that anymore, but his love of marinara remains. Logan could probably eat it daily. It's an easy, quick recipe and perfect for noodles, zoodles, or pizza.
I started my own herb garden three months ago -- grew from seed babies -- and was eager to use fresh basil, sage, and oregano in the marinara sauce. Something is rewarding about using your own homegrown herbs.
I'm shocked I haven't killed them yet.
Knock on wood.
The seasonings I use are from great businesses. If you know my recipes you know I use CampMix with everything. Adds flavor and kick to all dishes.
Primal Palate seasonings are soy and gluten-free and kosher.
Let's get to the recipe. You don't need an overdrawn story about marinara sauce. And I have some in my refrigerator begging to be used.
28oz. can crushed tomatoes
2 tablespoons of light tasting olive oil or garlic infused olive oil
4 tablespoon of minced garlic
Chopped fresh basil and oregano (handful)
*CampMix (a blend of garlic, onion, black pepper, salt, celery salt, and white pepper)
*Primal Palate Garlic & Herb
*season to taste*
Place oil and garlic in a medium saucepan. Saute over medium heat until the garlic starts to sizzle, roughly a 1 minute.
Pour the tomatoes into the saucepan, basil and oregano, and seasonings, stir to combine.
TASTE AS YOU GO.
I add quite a bit of the CampMix. We favor garlic and pepper, but some don't. It's all about your palate.
Reduce heat to low and allow to simmer for about 20 - 30 minutes. Stir occasionally. If the sauce is bubbling too much -- Jackson Pollock your floor and stove --, reduce the heat.
It saves beautifully in a mason jar.
My homemade bread recipe would work perfectly with this delicious sauce. *wink*
Products used in this recipe