Question about marinara sauce?

I use the whole plum canned tomato's and break them up in a bowl with my hands. First put oil in pan, add some of your garlic spices, salt, pepper, basil if you have it and if you like touch of oregano,(I prefer not to add oregano to my marinara, too overpowering) add your crushed up canned tomatoes and you can add a small can of the tomato sauce if you want it a little thicker and just let it simmer for 1/2 hour to 45 minutes.

Marinara is not supposed to be a complicated sauce, part of its charm is that you can put together a few ingredients and have a great sauce.

I like to use the fire-roasted tomatoes from Muir Glen, but any good tomato is acceptable

Marinara Sauce

Ingredients

1/4 cup of olive oil

4 cloves of garlic sliced in half

35 ounces crushed tomatoes

salt & pepper to taste

3 basil leaves, washed, patted dry and chopped

Method

Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned.

Add the tomatoes

Add 1/2 cup fresh cold water and season with salt & pepper to taste.

Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more.

Heat a sauce pan over med. heat. Cook 2 teaspoons olive oil, 2 chopped garlic cloves and 1 chopped onion until tender. Add 2 cans (14 oz) lightly crushed tomatoes, 3 teaspoons sugar and a tablespoon of dried basil (or to taste). Simmer for 10 mins. or until thick & pulpy.

I use a large can of crushed tomatoes. I usually just add in oregano, basil, parsley, and garlic powder. I usually just make this by taste but add up to 1 tsp of each herb. I also add salt to taste depending on the sweetness of the resulting product.

Crushed tomatoes with Italian seasoning, garlic and onion powder

That entirely depends on if you like chunks of tomato in your sauce or not. I do, so I use whole or halved tomatoes.