My Marinara Sauce

Circle B Kitchen

I make this in big batches and freeze what I'm not using right away.  

6 tablespoons extra virgin olive oil
3 28-oz can whole tomatoes (I like Cento San Marzano) 
1 14-oz can diced tomatoes (I like Muir Glen)
1 large or 2 small onions, chopped fine
6 cloves garlic, minced
3 teaspoons dried marjoram
6 tablespoons tomato paste
6 teaspoons fine sea salt (or to taste)
1/2 teaspoon crushed red pepper (or to taste)
2 tablespoons sugar
1/2 cup chopped fresh basil (or 1 tablespoon dried basil)

Run the tomatoes through a blender in batches (I use an immersion blender) and set aside.

Heat a large, heavy pot and add the olive oil.  When it begins to shimmer, add the onion and sauté for 5- 10 minutes, or until soft and translucent.  Add the garlic and the dried marjoram and basil (if using dried) and cook another 3 minutes or so. 

Add in the tomato paste and stir to combine with the aromatics for about 3 more minutes.  When it’s starting to darken a little, add the tomatoes, and the remaining ingredients  and stir to mix well.

Simmer the sauce uncovered for at least 30 minutes to blend and intensify the flavors (longer is better)  Taste for salt and pepper and add more if needed.  If desired, run the sauce through the blender (or use an immersion blender ) briefly to create a smooth, velvety sauce.

Store in the fridge or freezer as desired.