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Classic Marinara Sauce


4 oz. 100% pure olive oil
1/2 c. diced onions
3 – 29oz. cans of whole plum tomatoes, crushed by hand or with a potato masher
12-14 leaves of basil, chopped
1 large pinch copped parsley
salt & pepper to taste


In a heated, heavy-bottom sauce pot, sauté the onions in the olive oil until golden brown. Add the crushed plum tomatoes and cook at a rapid simmer uncovered for about an hour or until a thick consistency is obtained, stirring frequently with a wire wisk. Add the parsley, basil, salt and pepper. Important: Simmer uncovered rapidly and stir frequently to reduce or evaporate the water content of the tomatoes, yielding a rich, thick sauce.

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