In a medium stock pot or slow cooker combine olive oil, fresh basil, garlic, onions, tomatoes, and chicken stock.
2 tablespoons olive oil, 3 tablespoons fresh basil, 6 garlic cloves, 1 cup white onion, 1 ½ pounds tomatoes, 1 ⅓ cups low-sodium chicken broth
Cover and let cook on medium heat for 45 to 65 minutes.
Remove from heat, remove lid and let cool for approximately 20 minutes.
In a blender or food processor, pulse sauce until smooth. Taste test and add desired salt and pepper.
Notes
The calories listed are an approximation based on the ingredients and a serving size of approximately 1/4 of a cup marinara sauce. Additionally, the calorie count does NOT include any garnishments (extra basil and bread) seen in the photos. Actual calories will vary. The sauce can be stored in your fridge for up to 3 days in a sealed container.