• 1-2 cloves garlic
• 2-3 Tablespoons olive oil
• 1 (15 oz) can tomato sauce
• 1 (28 oz) can crushed tomatoes
• oregano
• Italian bread
• fresh basil
• black pepper

Sauté diced garlic until golden brown, about 1 to 2 cloves, in a pot with 2 or 3 tablespoons of olive oil. You can use more or less garlic and olive oil depending on your own taste. I usually eyeball it, so this is a guesstimate.

When the garlic is light golden brown add one can of tomato sauce (15oz) and one can of crushed tomatoes (28 oz). I usually use an Italian brand. Add crushed oregano to taste. I usually sprinkle a healthy coat of oregano over the top of the pot, I guess it would equate to about 2 tablespoons? If you have fresh oregano ever better! Throw in a spring or two in addition to the dried oregano.

Then I add about 5-7 leaves of fresh basil, and ground some black pepper in to taste. Stir the pot, and just bring to slight boil. Turn down heat to low and simmer about 45 minutes to an hour with pot lid slightly ajar to let out some water vapor and thicken sauce.

You can use for pasta or pizza!

PS : - Marinara sauce is meatless, if you prefer more flavor just brown some ground beef, and/or pork in pot before putting garlic in. If I put meat in, I let the sauce simmer longer to get more flavor out of the meat, maybe 2 hours. You can also throw in some cooked meatballs instead of ground meat to flavor the sauce and serve with pasta.