Day 57 Marinara
2 Pounds Fresh Ripe Tomatoes, any variety
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
1 Teaspoon Sea Salt
Several Springs of Fresh Basil and Rosemary
This recipe can easily be doubled, tripled, or more depending on how many tomatoes you have.
This is a simple recipe that does not call for removing the skins or seeds on the tomatoes. Cut the tomatoes in halves or quarters, depending on the size of the tomatoes. If using cherry tomatoes, halve them.
In a large, heavy skillet, heat the oil. Throw in the garlic for a minute, then add the tomatoes. Add the salt and let simmer for 30 minutes. Stir frequently, until the tomatoes develop a saucelike consistency. This will be a chunky sauce. Add the fresh herbs and let simmer for a few more minutes.
Goes well with Baked Polenta and Vegetables
Soundtrack John Hiatt - The Best of John Hiatt