Best Marinara Sauce

Makes 3 cups

Three 28 oz cans Italian Plum Tomatoes
1/4 cup olive oil
1/4 cup coarsely chopped garlic
12 fresh basil leaves
2 tsp chopped flat leaf parsley
1 tsp salt
freshly ground black pepper

1. Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomatoes liquid.

2. In a large pot, heat the olive oil over medium heat.When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until it is golden brown. If the garlic starts to cook to quickly, reduce the heat.

3. Add the basil, parsley, salt and pepper to taste. Cook the mixture for about 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for about 10 minutes or until the tomatoes break down.

4. Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.

5. Transfer the sauce to a bowl and set it aside  for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate it up to 1 week or freeze up to one month.