Fire-Roasted Tomato Marinara

To start off my blog, I really want to focus on some basic ingredients that I call “building blocks.” These are things that a lot of people buy instead of hand-make, because they don’t realize how easy it is to use fresh ingredients to create the same product in a higher quality and with less added sodium, sugar, etc. When you have the option to make it by hand or buy it, I like to go with the former. It creates a mindful cooking experience and has all the benefits mentioned above.

I honestly don't understand why anyone would buy canned tomato sauce anymore. As easy as it is, this is pretty much just as simple. You avoid tons of unwanted sodium and sugars, too. This marinara is still full of rich, deep flavors. You can control how chunky or smooth it is by blending it, making it perfect for pasta, pizza, or dipping.

If you’re still not sold, here’s another bonus: It only needs five ingredients.

Fire-Roasted Tomato Marinara

Yield: 4 and 1/2 cups (not blended)

Ingredients:

1. 1 (14.5-oz) can of diced fire roasted tomatoes
2. 1 (14.5-oz) can of no salt added diced tomatoes
3. 1 (14.5-oz) can of plain tomato sauce
4. 1tsp. balsamic vinegar
5. 1/2c. roughly chopped basil

Instructions:

1. Pour the contents of the three cans into a medium saucepan. Add vinegar.
2. Over medium-high heat, bring to a boil. Add basil and simmer for 10 minutes, allowing the flavors to cozy on up together.
3. Let cool. 
4. In a blender or food processor, blend to desired smoothness.