[MUSIC]
So we start off with three 28 ounce
cans of San Marzano tomatoes.
Make sure the can says certified.
Then we take a large colander
over a large bowl and
dump the tomatoes in, letting the liquid
drain for about five minutes.
Then in a large sturdy pot, heat a quarter
cup of olive oil over medium heat.
To this, we are going to add
a quarter cup of minced garlic.
You're going to let that cook for
about five minutes until it
turns a beautiful golden brown.
Then to this,
we're going to add some fresh parsley,
fresh basil, a nice dose of Kosher
salt and some freshly ground pepper.
Cook this for only about 30 seconds.
Then using your hands, add the reserved
tomatoes crushing as you go.
Hold onto that liquid,
we'll add that later.
Let these cook down for about 15 minutes,
then crank the heat to high and
add the liquid.
Let this boil for about 12 minutes.
Then you're going to let
it completely cool down and
you've got the best tasting
marinara you've ever had.
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[LAUGH]
