Creamy Marinara With Fresh Basil

Recipe by Julesong
READY IN: 20mins
SERVES: 8-10


  • 1
    tablespoon extra virgin olive oil, good quality and organic if possible
  • 3
    cloves fresh garlic, minced
  • 4 -5
    large tomatoes, fresh frozen, skinned and chopped up (keep the juice!)
  • 3
    tablespoons heavy cream
  • 14
    cup chopped fresh basil (use a variety of flavored basils, especially lemon if you have it)
  • 12
    cup chopped roasted red pepper (optional)
  • 1
    pinch sugar, to taste
  • salt & freshly ground black pepper, to taste
  • cooked pasta, of your choice (8 to 10 servings worth)
  • grated parmesan cheese, for garnish
  • fresh basil leaf, for garnish


  • Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
  • In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
  • Add the tomatoes together with their juice and let simmer for 10 minutes.
  • Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
  • Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
  • Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.