Marinara Sauce Gravy

• 1 (28 oz) can whole tomatoes
• 2 (28 oz) cans crushed tomatoes
• 1/4 cup exra virgin olive oil
• 10-15 cloves garlic
• salt
• pepper
• oregano
• fresh basil
• 2 bay leaves (optional)

1. -Chop garlic fine
2. -Puree tomatoes in food processor (if you like sauce smooth)
3. -Saute garlic in olive oil. DO NOT let garlic color at all.
4. -When you smell the garlic and it starts to stick together a little, tomatoes are ready to be added.
5. -Stir to mix oil, garlic, and tomatoes.
6. -Turn stove up a little and add salt, pepper, basil, & oregano (just enough to barely cover top of sauce) stir.
7. -When tomatoes start to foam stir and turn down temp down to low, put top on pot half way.
8. -Cook 1-4 hours depending on how concentrated you want the sauce.

tomatoes, tomatoes, exra virgin olive oil, garlic, salt, pepper, oregano, fresh basil, bay leaves

Taken from www.epicurious.com/recipes/member/views/marinara-sauce-gravy-1217782 (may not work)