Easy Light And Lovely Marinara Sauce - cooking recipe

Ingredients

1/3 cup olive oil
4 -6 garlic cloves, smashed
28 ounces tomatoes in puree (Cento Imported plum tomatoes or any Poma D'oro in puree, these cans used to be 35 ounces!)
8 ounces tomato sauce
1 cup water (up to, depending on how long you cook it and how thick you like it)
salt and pepper
basil leaves (to garnish)

Preparation

In a skillet, warm the olive oil on medium low and toss in the garlic. Saute the garlic until it is very fragrant and golden in color. Remove the garlic and discard or save for another use.
Pour the liquid from the tomato can into the skillet but be careful of splattering. Stick your hand into the can and squeeze the tomatoes, discard any stem ends that are hard. Pour the crushed tomatoes into the skillet and heat through while you cook your pasta. Cook it down until it is the desired consistency. I don't like chunky thick pasta sauces so I cook mine down and even use my immersible blender to smooth it out. Cook it until it reaches a good consistency for what you are using it for.
My mother always said that the sauce is ready when it doesn't foam any longer. It should only take 20 minutes to make, if that.
Taste for seasoning, sauce your pasta and top with basil leaves.