A Classic Marinara Sauce That's Not From A Jar

The job of making homemade marinara sauce is a rewarding journey!  Cookbook Author Michele Scicolone says the sauce you make gives a flavor you just can't get from the jar!  Scicolone, who wrote The Italian Vegetable Cookbook told Tonia's Kitchen she uses garlic cloves, crushed red

pepper and plum or roma tomatoes. Or you can substitute canned, peeled imported Italian red tomatoes.  Saute the garlic with the red pepper in some oil.  Mash the tomatoes and combine with garlic and red pepper, cook together for about 20 minutes, and add some basil.  It's important to keep the lid off the pot while you're cooking, to evaporate the excess tomato juice.  It'll taste like a good marinara sauce should, but nothing
like you get from the jar!