Quick Marinara/Red Sauce

• 42 ounces peeled San Marzano tomatoes (28 oz and 14 oz cans)
• 1 sweet onion, diced finely and caramelized
• 2 tablespoons minced garlic
• 2 tablespoons oregano leaves
• 2 tablespoons basil leaves
• 1 tablespoon black pepper
• 1/4 cup EVOO

1. Caramelize the onions in a small amount of hot oil. Near the end, add the garlic to lightly brown.
2. Pour the contents of the tomato cans into a food processor.
3. Add the spices, the oil, and the onions and garlic.
4. Process the mixture to puree consistency.
5. Can be used in dishes as is. I line the bottom of pans for (low carb crepe-based) manicotti, or use for layering with "low carb crepe-based lasagne), or heating for a few minutes with cooked (garbanzo-based) pastas.
6. The before-cooking, crepe-based manicotti are shown in the picture, because an image of sauce alone was just too boring.

tomatoes, sweet onion, garlic, oregano, basil, black pepper, evoo

Taken from food52.com/recipes/68355-quick-marinara-red-sauce (may not work)