Marinara Sauce

4.5 Pounds Fresh, Small, Ripe Red Tomatoes, Stems Removed

Roughly chop the tomatoes and add them to the blender / food processor and process the tomatoes until smooth. No need to peel or seed the tomatoes.

2 Tbsp Olive Oil
2 Tbsp Garlic Cloves, Chopped

2 Tsp Salt
2 Tsp Black Pepper Powder

1 Large Sprig Basil Stem

In the widest pan you have, heat olive oil over medium heat, add garlic and saute for a minute in low flame. Add tomato mixture, salt and black pepper powder, bring the mixture to a gentle boil, reduce the heat to medium, DO NOT cover.

Take a sharp knife to score the stem of the basil sprig in a few places without cutting all the way through. Place the basil sprig on top of the sauce and press it down.

Continue cooking the sauce uncovered, stirring occasionally for about 60 minutes.

1/4 Cup Basil Leaves, Chopped

Add chopped basil leaves and mix well.

Taste Note: Tastes AWESOME
Serves: I mixed this with 2 Pounds Pasta.
Special Note: Do not take this in lunch box, it didn't taste that good the next day though!
Source: yupitsvegan