Marinara Sauce

From Schulman’s Mediterranean Harvest. This recipe makes about 3 cups of sauce.

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 3 -4 cloves of garlic, minced or sliced
• 2  28 oz. cans of of diced tomatoes
• 1/4 teaspoon sugar
• a few sprigs of fresh basil or 2 teaspoons of fresh thyme leaves

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often, for 8-10 minutes. Add the garlic and stir for one minute. Add the tomatoes, sugar, fresh herbs, and some salt. Bring to a boil. Reduce heat and simmer, stirring often, until thick – about 30 minutes. Adjust seasonings if necessary.

This can be used over pasta as a thick, chunky sauce, or you can puree it in the food processor for a smoother texture, as in pizza sauce. This will keep in the refrigerator for 5 days or you can freeze it. Freeze it in small portions if you are using it for pizzas.