top of page

Modern Marinara

(by Cherie Kephart)


1 T. high heat oil such as avocado oil

1 c. diced yellow or white onion

2 T. chopped garlic

2 1/2 c. fresh tomatoes, chopped, or 28 oz. canned fire roasted tomatoes

2 T. fresh or 3 T. dried basil

2 T. fresh or 3 T. dried oregano

1 T. pink Himalayan salt

1 t. black pepper

optional: crushed red pepper flakes

In a large saucepan over high heat, heat the oil.

Add onion and garlic, and sauté until translucent and caramelized.

Add tomatoes, basil, and oregano.

Simmer about 7 - 10 minutes.

Add salt and pepper.

Using an immersion blender, blend/pulse until the sauce is smooth and velvety.

Sprinkle with optional crushed red pepper.


(Read Sauce Day, the story that accompanies this recipe.)

Recent Posts

See All

(by Annette Foglino) 2 T. butter 2 T. flour 1 c. milk salt and pepper, to taste 16 oz. pearl onions from jar or fresh, peeled In a saucepan over low heat, cook butter and flour, whisking, until lightl