This probably should be in the basics section of my recipes because it is used in so many different recipes. There is no real trick to a good marinara sauce. It is just about the flavors and allowing it enough time to cook slowly. It is all the ingredients you would expect...no surprises just a wonderful, tasty sauce to use in so many different dishes.
1 MEDIUM ONION THINLY SLICED 6 CLOVES OF GARLIC THINLY SLICED OR CHOPPED HANDFUL OF FRESH BASIL TORN INTO PIECES PARSLEY 2 CANS CRUSHED TOMATOES 1 CAN TOMATO PUREE SALT & PEPPER OLIVE OIL
Start by gathering and preparing all your ingredients.
Generously coat the bottom of a large stock pot with olive oil and heat. Add the onions and give them a head start. When they start to sweat all the garlic, salt & pepper and basil. Continue cooking until all are very soft but not browned.
Now, add the cans of tomatoes....try not to splash like my son, CJ!! He is dangerous!!
So now we season again. Spinkle with some more salt & pepper, and parsley.
That's all there is to it!! Just let it come to a very soft simmer. With the heat on low and the cover half open, let it cook for about an hour to an hour and fifteen minutes. Then let it cool on the stove with no cover. It will thicken as it cools and be amazing!! Again, this is staple recipe to use in soooo many different recipes. In the picture below, I used it with meatballs. ENJOY!!!