Marinara Sauce De Bella Napoli - cooking recipe

Ingredients

3 cans Progresso plum, peeled tomatoes (not crushed)
4 large cloves fresh garlic
1 1/2 c. imported olive oil (adjust to taste)
lots of fresh parsley
lots of fresh basil

Preparation

In 2 large bowls, separate the juice from the plum tomatoes; put on the side.
In a large saucepan, pour in olive oil.
Turn heat on medium-high.
Chop up a good amount of fresh parsley and saute in olive oil with garlic cloves until garlic is golden color. Turn heat down to low and let cool a little.
Crush the plum tomatoes with hands until considerably crushed into smaller pieces. Put in pot with olive oil and garlic.
Turn up heat to medium-high again and fry for approximately 15 minutes.
Lower heat again to medium-low.
Let cool for a few minutes.
Pour in juice from tomatoes.
Add remaining parsley, lots of basil, salt and pepper to taste.
Cook on medium-low for approximately 1 1/2 hours, stirring frequently (don't let tomatoes stick to bottom of pot).