Rustic Marinara Sauce

Summer. Fresh Tomatoes, Herbs, and every other form of goodness! This sauce is perfect for a quick but hearty weeknight dinner with pasta, or for my deconstructed eggplant parmigiana, or to just enjoy with a nice loaf of bread. I mean, can we all just admit that tomatoes (especially my in-laws) are the absolute best? 

Prep Time: 10 minutes | Cook Time: 30-45 minutes 

Ingredients 

• 2 onions, roughly chopped 
• 4-6 garlic cloves, minced 
• 3 sprigs of fresh oregano, rough chopped (or 1 1/2 tsp dried oregano) 
• 4 sprigs of fresh thyme, rough chopped (or 1 tsp of dried thyme) 
• EVOO 
• Kosher Salt, Black Pepper, Red Pepper Flakes (to taste) 
• 6-8 large heirloom tomatoes, roughly chopped (save the juice!) 
• Vegetable Broth (or water) 

Instructions

1. Heat 1 Tbsp EVOO in a large pot. When warm, add in the onion. Season with at least 2 tsps of Kosher Salt and 1 tsp of Black Pepper, a pinch of red pepper flakes. 
2. Once golden, add in the garlic. Stir until fragrant (about 45 seconds). 
3. Add in the chopped tomatoes. Simmer 5 minutes or until the tomatoes have shriveled. Add in 2 cups veggie broth (or water). 
4. Simmer at medium-low heat for 20-30 minutes, uncovered, until you achieve the texture desired. If you're using for Pasta, make sure to leave it a bit watery to flavor the al dente pasta. 

If making to get through tomatoes you have, this recipe freezes beautifully. Even better! 

As they say in my home country, buen provecho!