Marinara #2 - Da Super Basil

Circa late 90's when I was working for a very big military insurance company, we got new computers.  For some time there was a debate over whether or not we would get "the Internet" at our work stations.  I say "the Internet" in quotations because back then it was new and curious.  They were worried we would waste our work time "surfing the web".  Us?  No!  Of course not.

One of the first videos I ever got was of Super Greg Da Numba One.

Super Greg is of course Sacha Baron Cohen of Ali G & Borat fame.
But back then, nobody knew who he was unless you knew Super Greg.
The original video that I saw had awesomeness of him posing by his rad red sedan...
...oh the memories!
In fact, I named my first post after Super Greg.
He is pure awesomeness people!  At its finest.

Anyway, are you wondering what this has to do with marinara?
So am I.

In honor of Super Greg, I have named Marinara #2 "Da Super Basil".
Cause' it's super and has a lot of basil.

Here we go!

Garlic much?

4-6 cloves depending on how garlicious you are....
mince it...

How about a carrot?
Don't tell The Cyclist.

He thinks it's weird to put carrot in marinara.
Even though it's pretty standard.
And a nice way to add sweetness without adding extra sugar.

Chop it.

Yellow onion?

Yes please!
Chop it.

I had some red onion, so I chopped it up too....

Meanwhile this guy is waiting.
Just waiting.
Waiting for something to drop.

Don't tell his Dad or he'll be busted for being in the kitchen.

Heat up your big ole' sauce pot...
...once it's hot add some olive oil.

3 tablespoons.

BTW, do you like that artsy tablespoon?
Apparently that's what happens when cheap stuff gets too hot in the dishwasher.

Then throw your garlic, onion & carrot in and saute....

I was wondering....

I'm not.
I'm intrigued by them though.
I used Shady Lady tomatoes for this batch because I got a big ole' bag of them for cheap at the Farmer's Market.
*note lone green tomato

I had 2 vine-ripened guys left in my fridge... I used them too.

Surprisingly, those Shady Ladies looked great on the inside...

(is there a lesson here?)

Remember that green tomato from above?
Here is what it looked like on the inside....

I didn't use it.  Not much flava.

Add all your chopped tomatoes to the garlic/onion/carrot mix and cook em' down...

Meanwhile, since it's finally Fall in Northern California,
go and cut all the remaining basil off of your plants....'s Da Super Basil, remember?

2 cups of basil leaves....

Add them to your cooking tomatoes....

...while you're at it, you might as well use up the rest of your Dorot basil too.

I had 4 cubes (4 teaspoons) left.
I used it all.

Once everything is nice and cooked down, throw it in the blender...


The finished product,
a super hearty super basil marinara....


Entire recipe is below and available on Tasty Kitchen.



4-6 cloves garlic, minced
1 regular sized carrot, chopped
1 small onion, chopped (yellow or red)
3 tablespoons of olive oil
5 tomatoes, chopped (I used 3 shady ladies & 2 vine ripened, it equaled about 6 cups)
2 cups of basil leaves, loosely packed
2 teaspoons sea salt
10 shakes/turns cracked black pepper
1 tablespoon of dry basil
1 tablespoon of Italian seasoning

How to:

Mince garlic.  Chop onions & carrots.  Chop tomatoes.
Heat large saucepan.  Once hot, add olive oil, garlic, onions & carrots.  Saute until soft.
Reduce heat to low.  Add tomatoes and cook until they are breaking down.
Add basil leaves and continue to stir until they wilt.
Add sea salt, cracked black pepper, dry basil & Italian seasoning, stir.
Pour everything into the blender and blend.

This made about 40oz of swauss.

**I've shared this recipe at the following sites - follow the links for more great and tasty recipe ideas.

Kelly The Kitchen Kop - Real Food Wednesdays
The Kings Court IV - What's Cooking Wednesday
The Gluten Free Homemaker - Gluten Free Wednesday
The Tasty Alternative - Allergy Free Wednesday
This Chick Cooks - Whole Food Wednesdays
Dining with Debbie - What's on the menu Wednesday
Lady Behind the Curtain - Cast Party Wednesday
Food Renegade - Fight Back Friday
ann kroeker.  writer.  - Food on Friday's
Food Trip Friday
Real Food Freaks - Freaky Friday
The Healthy Home Economist - Monday Mania
New Life on a Homestead - Monday's Homestead Barnhop
Simply Sugar & Gluten Free - Slightly Indulgent Tuesday's
All the Small Stuff - Tuesday's At The Table
Real Food Forager - Fat Tuesday
Growing Home - Teach Me Tuesday
It's a Keeper - It's a Keeper Thursday
Frugal Follies - Frugal Food Thursday
Cybele Pascal - Allergy Friendly Friday
Life as Mom - Frugal Friday
Balancing Beauty & Bedlam - Tasty Tuesday
Make Ahead Meals for Busy Moms - Melt in Your Mouth Monday
My Sweet & Savory - My Meatless Monday
Hey What's for dinner Mom - Just Another Meatless Monday
Midnight Maniac - Meatless Monday's

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  1. Hm....did you say yet which marinara you prefer??

    I love the fresh ingredients. What a healthy way to cook, and to control things like salt and sugar. Excellent series.

  2. Hmmm Ann, that's a hard one! I always use my favorite stuff. I'm planning an heirloom tomato one for this summer though, so that might end up being the winner!

  3. LOVE LOVE LOVE the idea of carrot in the marinara. And I am not a fan of canned tomatoes either. Can't wait until I get some tomatoes growing in the garden. I am on my last jar from last years batch. I am going to try adding carrots this year. :)

  4. Hi Jen! Thanks for commenting. I like the carrot action too - add's a nice sweetness without putting sugar or other bad stuff. Enjoy!

  5. Homemade marinara-count me in! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

    1. Hi Laura,
      Thanks for stopping by! I will be sure to check back. :)

  6. looks very delish and it is home made too...the best :-) Dropping late from last weeks FTF

    1. Hi Jessica! Thanks! And thank you for stopping by. :)


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