Amanda-Lynn’s Killer Marinara

Ingredients (use vegan versions):

• 2 16 ounce cans chopped tomatoes
  
• 1 onion, minced
  
• 2-8 cloves of garlic (for most people 4 will do)
  
• 2 tablespoons tomato paste
  
• 3/4 cup water
  
• 2 bay leaves
  
• 1/2 to 1 teaspoon dried oregano
  
• about three big pinches dried thyme
  
• 2 tablespoons chopped FRESH bazil
  
• a miniscule dab of olive oil
  
• salt and pepper
  

Directions:

In a big saucepan or a dutch oven, saute the onion and
garlic in the oil (a teaspoon at most). When it’s good and
fragrant (read stinky), add everything else except the
fresh basil. Bring to a boil and then bring back down to a
simmer and cover it and let it go for fifteen minutes.
Come back, take the cover partway off, sniff it (MMMM!!!)
and give it five to ten minutes to simmer down before you
add the basil, give it a full five minutes uncovered, stick
it in the food processor for a smoother sauce.

Serves: 6

Preparation time: 40 minutes