Josephine’s Marinara Sauce (Red Sauce)
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
- 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.
- 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.
