Laurel’s Marinara Sauce

I had a bunch of basil leftover and needed to use it so I decided to make a big pot of my Marinara Sauce.  Tonight we are having it with Rotini, then adding a topping of ricotta cheese (mixed with some thyme and parmesan cheese).  I am going to save the rest of the sauce to make lasagna at the cabin this weekend.  I don’t really like Tomato Sauce straight of the jar so this recipe adds a ton of flavor to basic tomato sauce without too much work.  This recipe can be modified to meet any taste and you should use whatever you have in your fridge or cupboard. 

Laurel’s Marinara Sauce

Ingredients:
2 tablespoons olive oil
2-3 teaspoons dried crushed red pepper flakes
6 garlic cloves, minced
½ Yellow Onion, diced
1 Bottle Tomato Sauce
2 cans diced Tomatoes
¼ cup Tomato Paste (or whatever you have left in the tube)
1 cup chicken stock (to rinse out the cans and bottle)
1 tablespoon chopped fresh basil leaves

Instructions:
1. Heat the oil in a heavy medium saucepan over medium heat, add the red pepper flakes. Add the garlic and sauté until you just start to smell the garlic.   
2. Add the onion and sauté until onion are slightly softened, 2 to 3 minutes.
3. Add the tomato paste and stir.  Then add tomato sauce and diced tomatoes, rinse out the cans and bottle with chicken sauce.  Add basil, season to taste with salt and pepper. Bring the sauce to a simmer, stirring often.  Let simmer until ready to serve.