We grow our herbs in half barrels, and they have definitely been prolific this year. In order to use some of them, Nana experimented with a new way to make fresh marinara. It is not like the recipe she usually makes, but we still enjoyed it. All we have to say is keep experimenting, Nana!!
Nana served this new recipe with Parmesan chicken and spaghetti. She used her Parmesan pork chop recipe and just substituted chicken for the pork chops. Have fun!!
- 2 tablespoons oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves of garlic, minced
- 1 quart of canned tomatoes
- ½ cup fresh basil
- ¼ cup fresh oregano
- ¼ cup fresh parsley
- 2 tablespoons fresh thyme
- 2 tablespoons sugar
- ½ teaspoon pepper
- 1/8 teaspoon red pepper flakes
- salt to taste
- Heat oil in a heavy pan over medium high heat. Sauté onion and pepper until translucent then season with salt. Add garlic and sauté one more minute.
- If tomatoes are whole or too chunky, chop them to the texture you like using a food processor. Add canned tomatoes to pan.
- Chop basil, oregano, parsley, and thyme in food processor to the texture you like. Add herbs to the tomatoes.
- Add sugar, pepper, pepper flakes, and more salt if desired. Simmer for about an hour then adjust seasoning.
If sauce tastes too tart for you, add more sugar 1 teaspoon at a time. Then add a bit more salt.