1/2 cup olive oil 1 medium onion, finely chopped 1/2 cup chopped Italian parsley 2 garlic cloves, finely chopped 2 ( 32oz) cans diced tomatoes 5 leaves fresh basil salt and pepper to taste
Heat olive oil in a large saucepan. Sauté onions and garlic until golden. Add parsley and sauté for one more minute. Add tomatoes with all liquid in cans. Simmer for 30 to 40 minutes, stirring occasionally. Add basil for last ten minutes of cooking.
Marinara sauce will keep in the refrigerator for three days. The sauce can also be frozen for up to six months.