Quick Marinara Sauce
Giada's Family Dinners
2 (28 oz) cans whole tomatoes in juice
1 bunch fresh basil, stemmed
1/2 cup extra virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregeno
1 tsp sugar
salt and pepper to taste
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside. (I might try to make it more chunky next time)
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic, saute until very tender. Stir in tomato mix, oregano, and sugar, and bring to a boil over medium high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 mins. Season the sauce to taste with salt and pepper.
I took the idea from Joelen to freeze the bags flat, so they can stack really well.