The perfect Marinara Sauce.
- 2 28 oz cans crushed tomatoes...prefer Roma
- 1 10.75 oz tomato purée
- 2 tbsp olive oil
- 4 cloves garlic
- 1 med onion finely diced
- 1 tbsp oregano
- 2 tbsp parsley
- 1 tbsp basil
- 1 tsp red pepper crushed to taste
- Salt to taste
In a large saucepan or stock pot over medium/high heat, add the olive oil and onions. Stir and then add the garlic. Continue to stir until the onions turn translucent and slightly start to brown.
Add the two cans of crushed tomatoes and the tomato pastes.
Season with the oregano, basil, red pepper flake and salt.
Bring to a boil and then reduce and simmer for 30 minutes.