Dina's Marinara Sauce

Every Italian has his or her own signature sauce, right? Often the recipe originates from Mom or Grandma, but somehow takes a turn with a change of ingredients here, or an addition there. And there you have it... a new recipe for pasta sauce is born.

Ingredients:

4 cloves garlic, chopped

2 cans whole tomatoes

olive oil

several sprigs of fresh thyme

salt and pepper to taste

Instructions:

Sautee the garlic and oil on medium heat for a couple of minutes. Don't allow the garlic to get brown around the edges or burn. (If this happens, toss it and start over with fresh garlic, oil, and a clean pan). Quickly open the cans of tomatoes and use your hands to squeeze the whole tomatoes directly into the pan of oil and garlic. (Be careful of the hot, spattering oil). Pour the remaining tomato juice from both cans into the pot. Add the sprigs of thyme and a pinch or two of salt and pepper, to taste.

Cook, covered, on medium-low heat for about an hour, stirring occasionally. Remove the lid from the pot and test for sweetness. If the sauce seems acidy, it needs to cook longer. Cook without a lid, on low, for maybe another 15 minutes. If the sauce gets too thick, add a little water.

Serve over a heaping plate of your favorite pasta.

Submitted by: Dina Giolitto

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