Marinara #4 - Light & Saucy

It's summer.
Sometimes eating a big steaming bowl of pasta in the summer doesn't sound so good.
Especially when it's 106°.
Like it is here.

But what if you could have some swuass that's light?
Just enough to cover your weirdly shaped pasta but not overly-hearty?
That's the ticket I say!

Ingredients:
1 medium yellow onion, chopped
1 tbsp. chopped garlic (I used two large cloves)
2 tbsp. olive oil
6 cups of chopped tomatoes (or fill up your 2 cup Pyrex measuring cup 3 times)
1 tsp. of salt

How to:

Heat up a large stock pot and add olive oil.  Add chopped onions and garlic, and saute until the onions start to become translucent.  Add tomatoes and cook at a low to medium temperature, stirring frequently until the tomatoes cook down (I also use my wooden spoon to smash the tomatoes against the sides of the pot, speeding up the process).  Once the tomatoes are cooked down, pour everything into the blender and blend until smooth.  Stir in salt to taste.  Eat now or freeze for later.

Enjoy!

P.S.  I'll have to share the recipe for those there turkey zucchini meatballs someday too!

**I shared this recipe on the following sites, click the links for more tasty recipes!
The Healthy Home Economist
New Life on a Homestead
Make Ahead Meals for Busy Moms
My Sweet & Savory
Beyer Beware
Delightfully Dowling
Simply Sugar & Gluten Free
All the Small Stuff
Real Food Forager
Growing Home
Kelly the Kitchen Kop
The Tasty Alternative
The Kings Court IV
Gluten Free Homemaker
This Chick Cooks
Lady Behind the Curtain
It's a Keeper
Frugal Follies
Diary of a Stay at Home Mom
Miz Helen's Country Kitchen
Pennywise Platter