- Cooking Time:
- Preparation Time:
- 2 28 ounce cans whole tomatoes in juice
- 1 bunch of fresh basil, stemmed
- 1/2 cup extra virgin olive oil
- 2 small onions, finely chopped
- 4 garlic gloves, finely chopped (I like garlic - I use 6 - 8 gloves)
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- salt and freshly ground black pepper (to taste)
- In the blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomatoe puree aside.
- Heat the oil in a large, heavy saucepan over medium heat. Add the onions and the garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano, and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and black pepper.
- The sauce can be made 1 day ahead of time. If storing for future use, cool, then cover and refrigerate or prepare for the freezer. Rewarm over medium heat.
NotesI got this from Giada (De Laurentiis). It is a basic marinara sauce but has great flavor and I use it on and in everything. Also I usually freeze some of the batch for later use.
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