While an anti inflammatory diet gives tomatoes the side eye, they are one of my favorites and sometimes I feel like indulging. I know – indulging? Yes. When you like marinara and the many foods that like to swim in it, this is a form of indulgence.
Don’t even get me started on summertime, when my garden has the most amazing fresh roma tomatoes. I can often be found standing in my yard, eating a tomato like an apple. Garden fresh is always the best, and tomatoes especially so.
During the summer, this recipe uses a few pounds of my fresh romas, rather than the fire roasted in the can.
slow cooker basil marinara
inspired by this Cooking Light recipe
dairy, soy, and gluten free, vegan
2-3 tablespoons olive oil
2 yellow onions, peeled and diced
4 garlic cloves, minced
2 large cans fire roasted tomatoes
1/3 cup tomato paste
large bunch (3/4 cup) fresh basil, chiffonaded
2 tablespoons dried oregano
salt and pepper
In pan over medium heat, saute onion and garlic in olive oil. Saute several minutes, until softened.
In slow cooker set to low heat, combine tomatoes, tomato paste, basil, oregano, salt and pepper. Add onion and garlic, cover and cook for 2 hours. After sauce is warmed through, smash tomatoes into smaller pieces (using a potato masher or large fork). Cover and cook on low for another 2-3 hours.
Do you have a favorite food that doesn’t really agree with you?