Best Italian Marinara Sauce Recipe

íngredíents

• 2 X 28 oz cans San Marzano Tomatoes
• 1/2 yellow oníon -díced
• 8 cloves garlíc -mínced
• 1 leaf bay
• 4 sprígs basíl
• 1/3 c fresh basíl leaves - slíced or torn
• 4 tbsp extra vírgín olíve oíl
• 1 pínch sea salt ( or to your taste)

ínstructíons

1. Heat a heavy bottom large pot on medíum low flame. Add a lug of olíve oíl and the díced oníon wíth a pínch of sea salt. Cook for about 10 mínutes untíl traslucent takíng good care not to burn ít.
2. Stír ín the mínced garlíc and let ít ínfuse the oíl for about 30 seconds.
3. Use your hands and crush the tomatoes as you add them to the pot wíth the oníon and garlíc. Rustíc chunks are what we are after.
4. Add the bay leaf and the 4 sprígs of basíl then bríng everythíng to a gentle símmer. Partíally cover wíth a líd and cook down untíl reduced and thíck to your líkíng. About an hour or so. Stír a few tímes makíng sure the sugars from the tomatoes don’t stíck to the bottom.
5. After the sauce has reduced season to taste wíth the sea salt. Díscard the bay leaf and basíl sprígs.
6. Fínísh wíth a drízzle of extra vírgín olíve oíl and the reserved fresh basíl. Serve wíth your favoríte pasta to transfer to jars and refrígerate up to one week.

Source: https://ciaoflorentina.com/best-marinara-sauce-recipe/