5 large local tomatoes, in season (or a good imported brand, canned)
8 large garlic cloves
1 medium Spanish onion
4 oz fresh basil (chopped)
2oz EVOO (extra virgin olive oil)
kosher salt to taste
red chili flakes - 1 pinch
Slice garlic cloves thin and toast in the EVOO until lightly golden brown.
Julienne the Spanish onion and add to garlic along with fresh basil and chili flakes.
Cook on medium heat stirring every few minutes for 15 minutes until the onions are cooked down and lightly caramelized.
Cut the fresh tomatoes into a large dice and add to the pot with the kosher salt.
Cook on medium heat for 20 minutes, stirring every few minutes the tomatoes will begin to soften and the sauce will reduce.
Continue to cook on low for a final 15 minutes.
At this point you can serve the Marinara sauce as-is or puree in a blender or food processor for a smoother consistency.
Serve over your favorite fresh or dried pasta.
This simple but classic sauce can also be made in larger batches and frozen for later use.