Recipe

Simple Marinara Sauce

• 56 oz. Canned Whole Peeled San Marzano Tomatoes
• 1/2 c. Olive Oil
• 1 c. Onions, diced
• 2 tbsp. Garlic, minced
• 2 tbsp. Granulated Sugar
• 4 tbsp. Fresh Basil Leaves
• 1/4 tsp. Salt & Black Pepper

• Pour the tomatoes into a bowl and crush them into small pieces. Make sure to keep the tomatoes below the surface of the liquid when you squeeze them—this will prevent them from bursting.
• Warm a large pot over medium heat. Add the olive oil and onion and cook for about 10 minutes, stirring every 1–2 minutes, until the onions turn a light brown.
• Add the garlic and cook for 1 minute. Add the tomatoes and sugar and cook the sauce for 15 minutes to thicken and meld the flavors.
• Remove from the heat, stir in the basil, and season with salt and pepper as needed.
• Store in a sealed container in the fridge for up to 2 weeks.