Mamas Marinara

By lisalang

Ingredients

• 3 cloves garlic, crushed
• 1/2 yellow onion, peeled and chopped fine
• 3 tbsp olive oil
• chili flakes to taste
• 2 28-ounce cans tomato puree, Red Pack brand if possible
• 1 28-ounce. can crushed tomatoes, Red Pack brand if possible
• 1 tbsp tomato paste, Red Pack brand if possible
• 1 tsp sugar
• 1 cup chicken stock
• red pepper flakes to taste
• salt to taste

Preparation

Step 1

Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.