Carmine's Marinara Sauce

By bakers_delight85

Ingredients

• Three 26- to 28-ounce cans Italian plum tomatoes (we use San Marzano)
• 1/4 cup olive oil
• 1/4 cup coarsely chopped garlic (from about 12 cloves garlic)
• 12 fresh basil leaves, sliced
• 2 tsp. chopped flat-leaf parsley
• 1 tsp. salt
• Freshly ground black pepper

Preparation

Step 1

Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until it is golden brown. If the garlic starts to cook too quickly, reduce the heat.
Add the basil, parsley, salt and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for about 10 minutes or until the tomatoes break down.
Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.
Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate it for up to 1 week or freeze it for up to 1 month.