Classic Italian Marinara Recipe

You can make your own marinara sauce at a fraction of the price of commercially bottled sauces. This sauce relies heavily on garlic, but feel free to temper this assertive flavor if you wish. Either cut back on the amount of garlic or slice the garlic instead of mincing it. The more you chop or mince garlic, the more pungent your final dish will be. Larger pieces of garlic, while still flavorful, will release a more subtle taste. This sauce freezes great. Pour into a heavy zip-locked freezer bag and store for up to 6 months.