By Don Pintabona of Donny's restaurant in New York City

Recipe makes about three quarts of marinara.

INGREDIENTS

• 4 Cans Whole peeled plum tomatoes( San Marzano/Italy packed- 28 oz. each)
• 1 Large White onion, very small diced
• 3 Each Garlic cloves, slivered (thinly sliced)
• 1/2 Cup Extra virgin olive oil
• 1 tea Sugar ( optional)
• 1/2 Cup Fresh basil, chiffonade
• 1/4 Cup Fresh parsley, chopped
• To taste salt and freshly cracked black pepper

DIRECTIONS

Open the 4 cans of whole peeled tomatoes, drain them, reserving the juice, then run the tomatoes through a food mill to crush, or pulse quickly in a blender until smooth. Add the crushed tomatoes back to the juice and set aside.

In a heavy bottom sauce pot over medium heat, add the onions and oil and simmer onions about 2 minutes until softened, then add the slivered garlic and sauté until garlic starts to brown, about 1 more minute.

Quickly add the crushed tomatoes to stop the garlic from browning, season with salt and pepper to taste, then bring to a low simmer.

Simmer slowly for about 30–40 minutes , stirring often with a wooden spoon, and sweeten with the teaspoon of sugar, if using.

About 5 minutes before turning off the flame, stir in the fresh basil and parsley, and taste the sauce for seasoning.

If you prefer a hot sauce, add some crushed red pepper flakes to taste.