PersonalPoints™ per serving
WW veterans from the sixties will be glad to know they no longer need to boil down tomato juice to make marinara sauce.
28 oz, whole, plum
¼ medium, finely chopped
2 clove(s), large, minced
¼ pinch, freshly ground
2 tbsp(s), chopped
- Pulse the tomatoes in a food processor or blender until coarsely chopped; set aside.
- Heat a medium soup pot or Dutch oven. Swirl in the oil, then add the onion. Sauté until translucent, about 3 minutes. Add the garlic, and sauté until just fragrant, 30 seconds more.
- Stir in the tomatoes, sugar, salt, and pepper; bring to a boil. Reduce the heat to low and simmer until thickened, at least 20 minutes and up to 1 hour. Stir in the basil during the last 5 minutes of cooking time.
This recipe is quick and versatile — and can be easily doubled if you’d like to keep some extra in the freezer.