Homemade marinara is delicious… just fresh, saucy goodness! The addition of fresh basil will make this marinara extra-marvelous and fill your whole house with savory smells. Use this in many delicious recipes like spaghetti and meatballs!
Ingredients
2–3 tbsp BCOO Genovese Basil Olive Oil
1 sweet onion, finely minced
3 garlic cloves, crushed
¼ tsp red chili flakes
1 tsp fennel seeds
1 tsp sea salt
½ tsp dried oregano
½ tsp cracked black pepper
1 28oz can San Marzano tomatoes
2 tbsp BCOO Neapolitan Herb Aged Dark Balsamic
1 cup fresh basil, chiffonade or thinly sliced
Instructions
- In a skillet, heat olive oil over medium heat along with garlic cloves. Sauté gently for 2–3 minutes, stirring to keep from burning. Stir in spices and cook for 1–2 minutes longer.
- Add canned tomatoes, crushing by hand as you add them to the pan. Stir together in the skillet, then add balsamic. Stir and simmer over low heat for 15–20 minutes, until sauce has thickened.
- Thinly slice basil leaves and stir in about 1 cup (or as much as desired) in the last 5 minutes of simmering.
- Remove from heat and use immediately in a pasta recipe, or let cool and store in a large mason jar in the fridge for up to 2 weeks.
Shop This Recipe
- Genovese Basil Infused Olive Oil — the aromatic base of this sauce
- Neapolitan Herb Aged Dark Balsamic — adds depth and a touch of sweetness