Another chatty and perfectly delicious recipe from the McGillicuddy kitchens.
Mrs McGillicuddy's Marinara Sauce
Chop an onion and some garlic (to taste) and cook in a skillet on low heat in olive oil. As the onion starts to become translucent, put in hot Italian sausage links or pieces and brown with the onion and garlic. When this is done, the sausage will not be completely cooked. That happens in the sauce. I usually buy links and cut them in half before browning. They will shrink more in the sauce and it will help the flavor to spread.
In a large pot put in a large can (I think 28 oz1 off the top of my head) of whole peeled tomatoes, same sized can of crushed tomatoes, a small can of tomato paste, and the cooked onions, garlic and sausage. I break up the whole tomatoes with my hand as I put them in but leave them chunky (this is messy so make sure you hold it in the pot or you'll get squirted). The trick is to have different consistencies so you have a smooth texture with the chunky one over it within the sauce. Put in a lot of basil and some oregano, a little salt and a cup and a half of water (that's a guess, I usually just dump a can in, honestly). Turn it up to a medium low and get it hot all the way through while mixing it up a bit. After it gets hot and starts to bubble turn it to low. You need to let it cook super slow and reduce. Stir it every 15 minutes or so and check it more when you start and it's really hot. If you cover the pot, it won't reduce properly. Don't let it get too hot or it will stick to the pan. If this happens DO NOT scrape the bottom. Instead put the sauce in another pan without the very bottom and heat at a lower temperature. if you get that burnt taste in it there's no getting it out. That's enough to make some for dinner and some to freeze for you. If you want a bigger batch add another can of whole tomatoes instead of being proportional. After the sauce has reduced...a few hours...add more basil and oregano. The spices blend in but also lose their punch. If you don't like the consistency, add water and reduce more.