Marinara so good it will tuck in at night!

Ingredients

• 2 lb Ripe Tomatoes (about 4‑5 medium, diced or crushed)
• 3 Tbsp Olive Oil (extra‑virgin, good quality)
• 3 cloves Garlic (minced)
• 1/4 cup Dry White Wine (optional, for depth of flavor)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 1/4 tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Sea Salt (or to taste)
• 1/4 cup Fresh Basil (roughly torn, added at end)
• 1 Tbsp Olive Oil (Finishing) (extra‑virgin, added just before serving)

Instructions

1. Prep Tomatoes

   Dice or crush the ripe tomatoes into bite‑size pieces and set aside.

   Time: PT5M

2. Sauté Garlic

   Heat 3 Tbsp olive oil in a saucepan over medium heat. Add minced garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

3. Add Wine

   Pour in the white wine, stirring to deglaze the pan, and let it simmer for about 2 minutes to evaporate most of the alcohol.

   Time: PT2M

   Temperature: medium heat

4. Combine Tomatoes and Seasonings

   Add the diced tomatoes, black pepper, dried oregano, red chili flakes, and sea salt. Stir to combine.

   Time: PT2M

   Temperature: medium heat

5. Simmer the Sauce

   Reduce heat to low and let the sauce gently simmer, uncovered, for 20‑25 minutes, stirring occasionally, until it thickens and the flavors meld.

   Time: PT22M

   Temperature: low simmer

6. Finish with Basil and Olive Oil

   Remove the pan from heat. Stir in the torn basil leaves and finish with an extra tablespoon of olive oil for shine and flavor.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

8 g

Fiber

2 g