Cherry Red Marinara
Lisa Kamolnick / Food Passages
This vegetarian-friendly marinara is made using garden-fresh (store-bought if you must) cherry tomatoes and does not add any salt.
or other variety tomatoes
Fresh or dried
fresh or dried
dark or light
⅛ to ¼
ground fennel seed, to taste
Cover bottom of cooking pan lightly with olive oil.
Rinse tomatoes and remove tops as needed. Mince garlic, dice onion and any other herbs and add to pan.
Heat pan to medium, sautéing until tomatoes begin to burst. Add brown sugar and stir in completely.
Reduce heat to low and cover, for about 10 minutes, stirring occasionally.
Remove lid and mash tomatoes with a ricer. Stir and simmer for another 10 minutes.
Remove from heat and serve.
Serve over pasta with boiled shrimp, chicken, Italian sausage, or zucchini.
cherry tomatoes, marinara, vegan, vegetarian