Ingredients

• 2 28 oz. Cans San Marzano Tomatoes
• 1 Cup Onion Diced
• 8 Garlic Cloves minced
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Parmesan Rind
• 2 Tablespoons Fresh Parsley chopped
• 4 Basil Sprigs
• 1/4 Cup Basil Leaves chopped to garnish
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• Pinch of Red Pepper Flakes (optional)

Instructions

1. In a large, dutch oven or stock pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.
2. Pour in tomatoes and use your hands or a wooden spoon to break tomatoes into chunks. Add 1/2 cup water.
3. Add tomato paste. Season with parsley, basil sprigs, salt, pepper red pepper flakes and a parmesan rind.
4. Bring mixture to simmer.
5. Reduce heat to low and simmer until liquid has reduced slightly, about 30 minutes. Discard basil and parmesan rind before serving.