I halved this recipe and cooked it on the stove for about 2 hours - was fantastic! I used a 28oz can of san marzano tomatoes since that's what I had (I ran them through a food mill first to get rid of the seeds), and I used a hefty squeeze of (fresh-ish) tube basil (the kind you find in the refrigerated section) in place of the dried basil. This was fantastic on meatballs! Next time I'll make the full batch so I can freeze some.
