Homemade Marinara Sauce

Ingredients

• 2 cans San Marzano Tomatoes
• 3 Tbsp butter
• 1 1/2 cups finely chopped yellow onions
• 5 – 10 cloves garlic minced
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt, then more to taste
• 4 sprigs fresh basil
• Shredded Parmesan or Romano cheese and chopped basil, for serving

Directions

1. Tip the tomatoes into a medium mixing bowl and squeeze them thoroughly with your hands until they are well broken down. Set the bowl aside.
2. In a large pot, warm the butter over heat just above medium. Stir in the onions and cook until they have softened, about 8 minutes.
3. Push the onions to one side of the pot. Add the garlic to the empty side and cook for 1 minute, until it smells fragrant and takes on a pale golden color.
4. Add the crushed tomatoes and olive oil. Sprinkle in the salt, then add the basil and press it down into the sauce.
5. Bring the sauce to a gentle boil, then turn the heat to low. Simmer, stirring now and then, until the sauce reduces and thickens a bit, about 15 – 25 minutes.
6. Use tongs to lift out the basil and discard it. Serve the sauce warm with pasta, finished with Parmesan or Romano cheese and basil.