Directions

1. Heat the olive oil in a large saucepan or heavy skillet over medium heat. Add the onion and saute until tender, about 5 minutes.

2. Add the garlic and cook 1 minute longer, or until fragrant. Add in the tomato paste, tomatoes, sun-dried tomatoes, sugar and salt & pepper. Cook, stirring often for 20 minutes or until the tomatoes have cooked down and the sauce is thick.

3. Taste and add salt & pepper if necessary. Stir in the basil.

Variation: If you want a smoother, lest rustic sauce, before stirring in the basil pulse in a food processor.

Baked Cauliflower with Marinara Sauce:
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1. Cut one whole cauliflower into just 3/4 slices. Boil the whole cauliflower florets in salt water for about 15-20 minutes, until properly cooked.

2. Remove and pat them dry. Preheat oven for 350 deg. Place the florets on a baking dish, season with salt & pepper and spray PAM, couple of times.

3. Bake for about 10-15 mins, until slight golden brown.

4. Place each of them on dinner plates, pour Puck’s marinara sauce over them. Serve with some hot rice or eat as it is!