Classic Marinara Sauce

I've been making this recipe for a while now, so I was happy to find it already in this app. We always call it "the sauce", and it's in our regular rotation because it's delicious, quick, and easy. I like to sub in 1 - 2 Tbsp pesto instead of the basil & I cut the garlic back by about half to account for that. I also add 1 tsp sugar.

Made a variation of this. Used 21oz of leftover canned san marzano and 8oz fresh cherry tomato medley. Used 1/2 tsp of garlic powder (our garlic was bad), 1/2 tsp dried oregano, 1 tsp salt, 3/4 tsp red pepper flakes, 1 large frah basil spring, and 1/4 cup olive oil. Cooked as stated in the recipe. Note: I made this the previous night, ended jarring, and put in the fridge due to a power outage. We enjoyed it the following night and had developed more flavor, also let it simmer for 2 hrs before serving.

modification used: added 3 tablespoons of sugar and roasted a few canned whole tomatoes in the oven until they started getting nice dark spots then rough chopped and added to the sauce.

Here's the instructions: PREPARATION Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic. As soon as OK garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

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