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.
