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Marinara sauce recipe:
¼ cup olive oil
3 garlic cloves, minced
½ of a yellow onion, minced
28 ounces of crushed tomatoes
510 basil leaves, julienned

1. Cook garlic and onion in olive oil over medium heat. Season with salt and pepper. (You could also add red pepper flake and dried italian seasoning)
2. When the onions have turned translucent, lower the heat and empty a 28oz can of crushed tomatoes into the fry pan
3. Salt to taste. Add fresh basil and turn off the stove. Use immediately or freeze in deli containers

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