I love a good marinara, but sometimes I don’t have the time to batch purée and transfer. This bone broth marinara is called rustic because the veggies and meat are left in small but distinguishable pieces instead of pureed until smooth. Also, this marinara is cooked less time but still packs amazing flavor. The bay leaf and fennel flavor from our bone broth Mother’s match incredibly with the tomato and bell peppers.
2 14oz cans diced tomatoes or one 28 oz if that’s easier to find