Step 1

To a high-powered blender or food processor, add the fresh tomatoes and tomato paste. Blend on high until the mixture is smooth and tomato seeds / skins are pulverized. Set aside.

Step 2

Heat the olive oil in a large saucepan on medium high heat. Add your onions, garlic, and salt. Stir to coat and saute for 5-7 minutes, until the onions are translucent.

Step 3

Stir in the basil to coat. Then, add your tomato mix from the blender, can of crushed tomatoes, wine, bouillon, and water. Stir, cover, and bring to a boil.

Step 4

When boiling, remove the cover and stir in the remainder of the ingredients. Turn heat to medium low and allow the sauce to simmer uncovered, stirring occasionally for about 40 minutes.

Step 5

At this point, if you'd like the sauce to be smoother, use an immersion blender to blend all the ingredients together now! I like to use mine just a little, so the marinara is a nice mix of creamy and chunky. Stir again after you blend and continue to cook, stirring and scraping the bottom periodically, for 2-4 hours or until the sauce reaches your desired consistency.

Step 6

Before serving, taste and adjust the seasonings as you see fit. If it's too tart, you can add another Tbsp or two of coconut sugar. I know it seems weird, but this totally balances the sauce out!

Step 7

Serve this sauce over pasta dishes, in any recipe that calls for marinara, or as a dipping sauce for breadsticks and the like! See leftover instructions in the notes section below. Enjoy!