Homemade Marinara (Tomato) Sauce

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Pamela Salzman


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ΒΌ cup unrefined, cold-pressed extra-virgin olive oil

1 large onion, finely diced

2 garlic cloves, finely chopped

4 pounds fresh, ripe tomatoes, peeled, seeded and diced or 2 28-ounce containers of chopped tomatoes, such as Pomi

1 7-ounce jar of tomato paste (optional, for a richer, thicker sauce)

Sea salt to taste

A small handful of fresh basil leaves, thinly sliced*

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