Marinara Sauce

• 1 large Spanish onion, chopped
• 6 to 8 garlic cloves, minced
• 1 cup extra-virgin olive oil
• 3 (28-ounce) cans tomatoes, crushed by hand
• 1/2 cup basil, chopped
• 1 1/2 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1/2 chopped parsley, chopped
• 3 tablespoons tomato paste

1. Saute onions and garlic with olive oil in a 4-quart saucepan.
2. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and tomato paste.
3. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
5. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

spanish onion, garlic, extravirgin olive oil, tomatoes, basil, salt, black pepper, oregano, parsley, tomato paste

Taken from www.foodnetwork.com/recipes/marinara-sauce-recipe4.html (may not work)