PIZZA - Marinara Sauce for Pizza Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			6 large garlic cloves, minced 1/4 cup extra-virgin olive oil 2 pinches kosher salt 1 teaspoon dried red pepper flakes 28-oz can crushed peeled tomatoes, preferably San Marzano DOP 3 pinches sugar 2 sprigs basil
			In a 4-quart Dutch oven over medium heat, add oil, followed by garlic. When the garlic begins to sizzle, add a pinch of salt. Stir and toast the garlic until deep golden brown, 3–4 minutes. Add red pepper flakes then reduce temperature to low, and add tomatoes. Increase heat to medium, add 2 pinches of salt and 3 pinches of sugar, and bring sauce to a simmer, 20–30 minutes. When simmering, taste and adjust for seasoning. Turn off heat. In a large bowl, add two large sprigs of basil, then pour the sauce over the basil. Set aside to steep for a couple hours. Can store in refrigerator over night if needed but leave basil in until ready to use.