I believe this was the very first recipe I EVER got via the internet. That would have been the summer of 1997. I have been making this Quick and Chunky Tomato and Basil Sauce for so many years… often when I have an abundance of fresh basil. That was the case tonight. This is only one of my marinara sauce recipes. This one is really thick, chunky, and totally filled with basil, onion, garlic, and tomatoes.
It was originally named “Giacomina’s Authentic Italian Tomato Sauce”. I tried to find it online this week to see if it is still available (and therefore share the link, etc). The only recipe like this I have found is by someone else who surely found it the way I did years ago. Her’s was posted just a few years ago with a couple of small changes in the directions, but obviously also came from the same original post (at least in a round about way). Mine is slightly changed as well.
This sauce is really quick, but tastes like it has been cooked much longer. It actually takes much less time than cooking the meatballs or even the pasta. Be sure to start both of those first. You don’t want to overcook the tomatoes.
When tomatoes are not in season, I have also used nice quality canned whole tomatoes. Just use one 28-ounce can (juice and all). Prepare them the same way (but these will already be peeled).
Quick and Chunky Tomato and Basil Sauce
- 8 large fresh Roma tomatoes peeled and diced
- 1 large yellow onion minced
- 8 cloves fresh garlic minced
- 1/2 cup olive oil
- 3/4 cup fresh basil minced or slivers
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- Heat olive oil over medium heat in a heavy sauce pan or large iron skillet.
- Add onions and garlic. Cook until tender.
- Add tomatoes and cook until just heated through. Do not overcook.
- Stir in basil, salt, pepper, and crushed red pepper.
- Cook just a few minutes longer.
- Serve over cooked pasta and top with Parmesan cheese. I also serve with meatballs.
If tomatoes are not in season, you can use nice quality canned whole tomatoes. Just use one 28-ounce can (juice and all). Prepare them the same way (but these will already be peeled).
This recipe makes 6 relatively small servings. Adapted from Giacomina