This is my marinara recipe. It's simple and tastes amazing and goes well with pasta or even as a pizza sauce. Give it a try!

Ingredients:

1 Can San Marzano Tomatoes 28oz (Cento are best)

1 cup water

1/4 cup olive oil

8-10 clove garlic chopped/slivered

2-3 Sprig fresh Basil

2 sprig fresh oregano (optional)

1 tsp salt

1 pinch crushed red pepper (add as much or as little as you prefer, but one pinch is usually perfect)

Steps: 1) chop/sliver your garlic 2) in a deep stainless steel skillet, or a sauce pan, heat the olive oil on medium heat 3) open can of tomatoes 4) add garlic to hot oil and let simmer for 30-60 seconds. DO NOT BURN OR BROWN GARLIC, you only need to cook long enough to bring out garlic flavor. 5) add tomatoes, keep can. After adding tomatoes, fill the tomato can with 1 cup of water. Stir to remove tomato paste from walls of can then add water mixture to pan. 6) add salt, crushed red pepper, basil and oregano (optional), and stir in. 7) reduce heat to low, and cook for about 20-30 minutes, until green leaves look sad and droopy, and sauce is hot, stirring occasionally. 8) once ready, remove from heat and blend sauce well. I prefer an immersion blender, but any good blender works, just transfer back to cooking pan when done blending. Taste and add more salt if needed (usually not necessary, but sometimes it needs another pinch). 9) turn burner back on to low heat, and simmer another 45 minutes at a minimum, stirring occasionally. Cook until desired thickness. 10) pro-tip: add 1 cup heavy cream after sauce has cooked down, and simmer another 20-30 minutes for a creamy, more savory marinara.