What to do when you have a lot of fresh basil and tomatoes? The only thing to do is make a tasty “Marinara Sauce” from the cooking book kitchen & Co. I have cooked this recipe a couple of times and every time it gets better. This is one of the easiest sauces I have ever made.

What you will need:

~ 8 TBSP of good olive oil

~ French ripe tomatoes about six or canned (if you have to)

~ Handful of fresh Basil

~ Garlic white cloves (6 to 8) lightly crushed

~ Parmesan rinds ( this was a part of the recipe but I skipped it)

Place the garlic, basil with the olive oil on a skillet and cook it on very low heat for 5 minutes. After that place your blanch tomatoes (skin pealed), salt and pepper to taste and let you sauce simmer for 25 to 40 minutes. I like my sauce thick so I always cook it a little longer.

Tips:

~Skillet –will help your sauce cooked evenly

~Low heat- you don’t want to burn the herbs

~Garlic that is farm and white (you don’t want yellow or old garlic)

~I have pureed tomatoes before and I find the sauce to be a little bitter.