Homade Marinara Sauce

Ingredients

• 2 (28 oz) cans San Marzano Tomatoes
• 3 Tbsp butter
• 2 cups finely chopped yellow onions
• 10 cloves garlic minced (3 1/2 Tbsp)
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt, then more to taste
• 3 sprigs fresh basil (25g)
• 8 sprigs fresh parsley, trimmed of half of the stem (20g)
• Shredded Parmesan or Romano Cheese and basil ribbons, for serving

Directions

1. Pour tomatoes into a medium mixing bowl then crush all of the tomatoes well with your hands, set aside.
2. Melt butter in a large pot slightly over medium heat. Add onions and saute until softened, about 8 minutes. Move onions over to one side of the pan, add garlic to opposite side and saute 1 minute, or until lightly golden and fragrant. Pour in tomatoes and olive oil. 
3. Season with salt, add basil and parsley and stir. Bring just to a light boil then reduce heat to low and simmer until sauce has reduced and thickened slightly, stirring occasionally, about 20 - 25 minutes. 
4. Using tongs, remove basil and parsley sprigs and discard. Serve sauce warm with pasta and top with Parmesan or Romano cheese and basil.