I have a bowl of this marinara in the fridge pretty much at all times. It can be used on pasta, pizza sauce, dipping sauce for bread, etc. I probably don’t need to explain how to eat marinara.

Ingredients:

1/4 cup extra virgin olive oil
2 cloves fresh garlic
2 cans of whole san marzano style tomatoes (it’s ok to use the cheaper generic/kroger brand ones, but better tomatoes will make for better sauce)
2 tablespoon tomato paste
1 teaspoon dried italian seasoning (oregano also works)
2 teaspoon of kosher salt, and additional to taste
optional - pepper and/or red pepper flakes if you want a little heat

Cooking directions:

Drain whole san marzano tomatoes and set aside.
In a medium saucepan, bring 1/4 cup of olive oil to medium heat.
Crush garlic cloves and add to oil, lightly toasting them but do not brown them, about 2-3 minutes
Add tomato paste, and cookie in garlic/oil mixture for a couple minutes to let the flavors combine
Add tomatoes to mixture. I like to crush them by hand, but using a wooden spoon also works once everything is in the pot.
Add oregano, salt, and pepper/red pepper flakes if desired. Cook for an additional 5 minutes just to tone down the raw flavor from the tomatoes, then take off heat. You’ll want to process this down into a rough mixture, so I use a temperature safe blender (vitamix) and pulse the cooked mixture 2-3 times. A food processor also works for this.