I love good marinara sauce (who doesn't!) but most gourmet and homemade versions have large chunks of tomato and onion and a strong red wine flavor, all of which disagree with my palate greatly. So Brad and I have developed an incredibly easy and rather cheap way to get the best marinara sauce we've ever had.
1 jar Classico Tomato and Basil sauce
2 cloves minced garlic sauteed with 1/4 tsp olive oil until golden brown
3 leaves fresh basil (2 tbsp dried)
1/2 tsp red pepper flakes
Combine everything in a blender or food processor and pulse until smooth
Warm in a sauce pot and use in any recipe you see fit
Any leftover sauce can go right back into the original jar to be stored in your fridge for up to 7 days
Servings 5
Per serving (1/2 cup sauce) 60 calories
