3 steps for the best marinara sauce!

Is there anything more sublime than an expertly crafted sweet and spicy, home made marinara sauce? No. There. Is. Not. Check out this easy to follow and delicious recipe to make yourself. And always Cook Fearlessly!

**(Quick hack: Sub 3 (28-ounce) cans undrained whole tomatoes, crushed, for fresh; use rest of ingredients as directed. Bake uncovered 50 minutes at 425°F**

What you need:

• 1/4 cup extra-virgin olive oil 1 cup finely chopped • sweet onion 5 garlic cloves, minced • 7 pounds fresh tomatoes, cored and lightly scored on bottom • 1 tablespoon sugar • 2 teaspoons kosher salt • 1/2 teaspoon dried oregano • 2 teaspoons reduced-sodium • soy sauce • 1 tablespoon butter • 2 sprigs fresh basil

What you need to do:

Step 1

Heat oil in a large Dutch oven or large oven-safe saucepan over medium-low. Add onion and garlic; cook 20 minutes or until translucent and tender, stirring occasionally.

Step 2

Preheat oven to 300°F. Bring a large pot of water to a boil. Working in batches, plunge tomatoes into water; blanch 15 seconds or until peels loosen at scored edges. Remove from water; drain. Remove peels; discard. Chop tomatoes.

Step 3

Add tomatoes to onion mixture. Stir in sugar, salt, oregano, and soy sauce. Bring mixture to a simmer. Place in oven; bake, uncovered, at 300°F for 6 hours. Remove from oven. Stir in butter, lapping sauce around sides of pot to deglaze browned splatters. Stir in basil; let sauce stand 20 minutes.