It is mid-July and the basil threatens to go to seed unless it is snipped. The oregano is starting to really wild-out with it’s fragrant tentacles. It’s time to make a quick and easy Summer Chunky Marinara.
This is a 30 minute recipe, (slightly longer if you need it to simmer an extra ten minutes while you do a chore or two.) It is a simple process. Sauté onion and garlic in olive oil. Add some tomato paste and red wine vinegar and let it cook down a bit. Add in a big can of quality diced tomatoes, more vinegar and some agave nectar. Simmer 20 minutes. Add loads of fresh basil and fresh oregano and season to taste.
This is a satisfying base to add whatever other summer vegetable you’ve got going in the garden. (Zucchini, I’m looking at you.) Picky eaters may balk at the chunks, but try adding small cubes of fresh mozzarella to theirs at serving time and that might help.
Also try Spaghetti and Meatballs for more fresh herb action.
Summer Chunky Marinara
Ingredients
- 2 T extra virgin olive oil
- 1/2 medium yellow onion, diced small
- 2 cloves garlic, minced
- 2 T tomato paste
- 3 T red wine vinegar, divided
- 1 28 oz can diced tomatoes
- 1 t agave nectar
- 3/4 t kosher salt
- 1/4 t ground black pepper
- 1/4 c fresh oregano, minced
- 1/2 c fresh basil, chopped finely
Directions
- Step 1 In a large skillet over medium heat, sauté the onions in olive oil for 5 minutes.
- Step 2 Add the garlic and cook for 2 more minutes, watching it constantly to prevent burning.
- Step 3 Add the tomato paste stir around for 1 – 2 minutes to cook it down a bit.
- Step 4 Add 2 T red wine vinegar and allow it to cook off.
- Step 5 Add the diced tomatoes, remaining 1 T vinegar and agave nectar and stir well.
- Step 6 Lower the heat, cover and simmer for 20 minutes.
- Step 7 Turn off the heat, add herbs, salt and pepper. Taste and adjust seasoning and serve immediately over any pasta.
