Servings: 4 People
Ingredients
- 3 Cups Diced Tomatoes (my favorite is cherry tomatoes cut in half)
- 1 tbsp Red Pepper Flakes (optional if you like a little heat)
- ½ Cup Pecorino Romano Cheese
- 1 Medium Chopped Onion
- 3 Coves Fresh Garlic (add more if you like)
- 1 tsp Fresh Basil
- 1 tsp Thyme
- 2 tbsp Olive Oil
- ¼ Cup Heavy Cream
- ½ cup Diced Vegetables (Green Pepper, Celery, or Carrots)
Instructions
- In a 12-inch saucepan, heat the olive oil over medium/low heat. Add the cup of onions and 2-3 chopped garlic cloves. If you are using 1/2 cup assorted chopped vegetables, add them at this time. Cook the vegetables until the onions are translucent, being careful not to burn the garlic to preserve its flavor. Add the 1 tbsp red pepper flakes.
- Add the 3 cups diced tomatoes and the herbs and spices of your choice. Let it sauté for about 5 minutes.
- If you choose to add ¼ cup heavy cream for a thicker and creamier sauce, do so at this point. If the sauce becomes too thick, you can thin it out with some vegetable broth.
- Add the 1/2 cup Pecorino Romano cheese and stir until melted and combined. At this point, you should have a nice Homemade Marinara Sauce that you can add to your pasta.
- You can add additional flavors to your sauce based on your preference. You can also use an immersion blender, food processor, or blender to puree your sauce for even distribution of flavors. If you prefer a chunky sauce, remove any sautéed vegetables before pureeing the sauce and add them back afterward.
Video
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