Fieri's Marinara Sauce

Amazing! I love the fresh basil in here. This recipe is taken from Guy Fieri's cookbook "Food".


3 tablespoons extra virgin olive oil
1 1/2 cups diced yellow onion
8 medium garlic cloves, crushed
Three 28-ounce cans fire-roasted diced tomatoes (Muir Glen is recommended)
1/4 cup shredded basil
1 tablespoon chopped oregano
Salt and freshly ground black pepper


1. In a medium saucepan, heat the olive oil over medium-low heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes. Simmer for 30 minutes.
2. Add the basil and oregano, and simmer for 30 minutes more to thoroughly marry the flavours.
3. Purée the mixture with a stick blender, food mill, or food processor. Add salt and pepper to taste. Freeze the extra sauce for the future.