Marinara Sauce

Variations: - Put all the ingredients in together raw and simmer until done, removing the garlic before using. (This was Angelina’s technique.) - Use a tiny pinch of oregano instead of the parsley. - Chop the garlic instead of using it whole. In this variation, the garlic browns very quickly, so be ready to add the tomatoes right away. Burnt garlic is awfully bitter! - Make a soffritto by chopping the garlic together with the parsley and sautéing in olive oil; proceed from there.