Josephine’s Marinara Sauce (Red Sauce)
Author: Nicole
Ingredients
  • 3 tablespoons olive oil
  • 8 cloves of garlic (minced, sliced or whole)
  • 6 cans crushed tomatoes (28-32 ounces each)
  • 10-15 fresh basil leaves – cut into long strips
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and sauté for a minute. Add the tomatoes, basil, salt and pepper and simmer uncovered over low heat until sauce thickens about 1 hour. Season the sauce with more salt and pepper to taste.
  2. Use immediately or freeze the sauce in 2-4 cup containers for up to 6 months.
Notes
* I prefer to mince the garlic, but Ed likes using whole cloves.
Recipe by Riegl Palate at https://www.rieglpalate.com/josephines-marinara-sauce-red-sauce/