Jack’s Quick Marinara Sauce modified from Mom
Why I Love This Recipe
This recipe is special to my family because we eat it a lot and it is a family tradition every Monday and Thursday that we have it. One physical change is when you press the garlic, another is blending the tomatoes in the blender. One chemical change is the garlic turning brown because that is an unexpected color change, another is the sauce starts to thicken after cooking.
Submitted by: "Jack K"
Ingredients You'll Need
1 Large Can of Nina brand tomatoes from Costco (about 116 ounces), or 3-4 28-32 ounce cans of another variety (Heterogeneous mixture)
1 large onion, finely chopped (Heterogeneous mixture)
8-10 cloves of garlic (depending on size and how much garlic you like) (Homogeneous mixture)
¼ cup extra virgin olive oil (Homogeneous mixture)
½ cup chopped fresh basil (Heterogeneous mixture)
Sea salt to taste (Pure substance NaCI)
Pasta for putting the sauce on. (Homogeneous mixture)
Saute onion in olive oil in a 12 inch large skillet with high sides over medium low heat for approximately 5-7 minutes till they start to soften, but do not let them get brown. Use a garlic press and press all the garlic cloves into the oil/onion and saute for a minute or two till the garlic is fragrant, but do not let brown (turn down the heat if need be).
Crush by hand or puree the tomatoes with an immersion blender until huge lumps are gone, but still a little chunky (not completely smooth), and then add to the tomatoes to the pan.
Bring the sauce to a boil over high heat, then reduce to a very low simmer and simmer for at least an hour till its starts to thicken. Once it’s done, turn off the heat and add the basil and then sea salt to taste (usually at least a teaspoon or two).
Serve on pasta.