I have a love-hate relationship with summer. Yes, the sun feels wonderful and it's nice wearing sandals every day and I love watching Riley play outside in the kiddy pool. But summer can be hot. And for someone who spends the majority of her time Kent he kitchen, this can be a big problem. Fortunately, there are a few special occasions that help me get through the heat with a smile on my face: I get to celebrate my wedding anniversary, my birthday, my husband's birthday, my sister's birthday, hopefully a few Minnesota boat rides and a trip or two to Crested Butte somewhere in the middle.
Now, if I could get my kitchen to be less than 5 million degrees every time I even think about cooking anything, we could be talking about a real-love kind of situation between summer and me. Until that happens, at least I have this 10 minute, no-cook marinara sauce in my corner.
10-Minute No-Cook Marinara
Makes about 4 cups
- One 28 oz can fire roasted tomatoes, whole or diced
- 1/2 large yellow onion
- 1 large carrot or 2-3 small
- 3 cloves garlic
- 2 tablespoons fresh oregano or basil (or a combination of both)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Begin by putting the tomatoes and their juice in the bowl of a food processor.
- Cut the yellow onion and carrots into large chunks. Peel and smash the garlic cloves. Add to the food processor.
- Pulse until the mixture is nearly a purée. Add the oregano and pulse again until fully incorporated.
- Add the salt and pepper. Taste and adjust seasonings as desired.
- Use the way you would any jarred sauce.