Basic Marinara

I love this “dump and walk away” marinara sauce—it’s versatile enough to use on anything from zoodles to eggs to paleo pizza. If tomatoes are in season, try using 3 to 4 pounds (1.4 to 1.8 kg) of fresh, ripe ones instead.

Prep time 15 minutes

Makes about 11/2 to 2 quarts (11/2 to 2 kilograms)

2 28-ounce (794 g) cans of whole San Marzano tomatoes

4 tablespoons (60 g) Homemade Ghee

4 tablespoons (60 ml) extra-virgin olive oil

4 garlic cloves, chopped

1 medium carrot, diced

1/3 cup (55 g) chopped onion

2 tablespoons (30 ml) coconut aminos

1 teaspoon sea salt

1/2 teaspoon dried basil

1 tablespoon (15 ml) balsamic vinegar

1/2 bunch fresh basil

1 Place all the ingredients except for the basil and vinegar into a 4-quart (3.8 liter) slow cooker.

2 Cover and cook on low for 5 to 6 hours.

3 Blend, preferably with an immersion blender. Taste, and adjust salt if necessary.

4 Add the balsamic vinegar and basil leaves, and blend lightly, leaving bits of basil throughout.