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Marinara Sauce
Nb persons: 0
Yield: 7 Cups
Preparation time:
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| Four 28-ounce cans | whole tomatoes with basil, from San Marzano |
| 1/3 cup | olive oil |
| 6 tablespoons | minced onion, half large onion |
| 4 cloves | garlic, peeled and minced |
| coarse salt | |
| ground pepper, fresh | |
| 12 leaves | fresh basil torn, optional |
| Pinch | dried oregano |
Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
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