Marinara with Lemon

From Eat Our Feelings | Main Dishes | Italian

2 servings


  • Butter (or not)
  • Olive oil
  • 8 nice cloves of garlic, finely chopped
  • 1 box Pomi strained tomatoes
  • 1 handful fresh parsley, chopped
  • 1 handful fresh basil, chopped
  • The juice of half a lemon
  • Salt and pepper
  • Some wine, if you have it
  • A pinch of brown sugar, maybe


  1. If I’m not cooking for Emma, I start with a nice pad of butter over medium heat.
  2. Once melted, I add the garlic. Use your trusty wooden spoon to coat the garlic with the butter.
  3. As soon as it looks like it needs more liquid (really only a few seconds) add olive oil (enough to coat the surface of the pan but not too much).
  4. Let the garlic cook for a few minutes until it has softened or until your roommates have wandered in to ask what smells so good.
  5. If you have a little wine, I add some around this time. I find that it helps the garlic not to burn.
  6. Now add your strained Pomi tomatoes and your herbs and salt and pepper.
  7. Bring it to gentle boil, turn the heat down, add the lemon juice, and taste. I like the taste to be bright but not bitter - sometimes I add a teaspoon of brown sugar depending on how much bite there is. Every tomato is different, and some are sweeter than others, you may not need anything at all.

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