Stanley Tuuci Marinara Sauce

1/4 olive oil
2 cloves garlic, crushed
1/2 white onion, cut into large chunks
2 400g cans of San Marzano plum tomatoes
3-4 basil leaves or medium pinch dried basil
small pinch dried oregano
salt, to taste

Heat oil in a large saucepan over medium heat, Add garlic and onion, cook 3-5 minutes or until onion is tender but not browned. I now like to cook these longer in order to really sweat the onions out before adding the garlic. Either way works.

Add tomatoes, to pan, gently crush with a fork.

Stir in basil, oregano and a generous pinch of salt.

Bring to a boil for 2 minutes.

Reduce heat and simmer for 25-30 minutes or until tomatoes have thickened and sweetened, stir occasionally.

Once cooked, gently mash with a potato masher to create a somewhat uniform consistency. Don’t press the onion or garlic too hard, you don’t want fragments of onion or garlic to end up in the final sauce.

You can also push the sauce through a sieve. You will need to reduce the sauce to achieve the correct consistency if you use this approach.

Try this sauce with 2 tbs cream added and stirred to combine before serving.