Marinara Sauce De Bella Napoli

• 3 cans Progresso plum, peeled tomatoes (not crushed)
• 4 large cloves fresh garlic
• 1 1/2 c. imported olive oil (adjust to taste)
• lots of fresh parsley
• lots of fresh basil

1. In 2 large bowls, separate the juice from the plum tomatoes; put on the side.
2. In a large saucepan, pour in olive oil.
3. Turn heat on medium-high.
4. Chop up a good amount of fresh parsley and saute in olive oil with garlic cloves until garlic is golden color. Turn heat down to low and let cool a little.
5. Crush the plum tomatoes with hands until considerably crushed into smaller pieces. Put in pot with olive oil and garlic.
6. Turn up heat to medium-high again and fry for approximately 15 minutes.
7. Lower heat again to medium-low.
8. Let cool for a few minutes.
9. Pour in juice from tomatoes.
10. Add remaining parsley, lots of basil, salt and pepper to taste.
11. Cook on medium-low for approximately 1 1/2 hours, stirring frequently (don't let tomatoes stick to bottom of pot).

progresso plum, garlic, olive oil, lots of fresh parsley, lots of fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1086044 (may not work)