Marinara Sauce

2 tbsp extra-virgin olive oil
4 cloves garlic
2 cans (each 28 oz / 796 ml) whole tomatoes
1 tbsp balsamic vinegar
A pinch each of salt, granulated sugar and hot pepper flakes
10 fresh basil leaves

In a saucepan, heat oil over medium heat; fry garlic, turning, until golden, about 3 minutes. Remove pan from heat.

Add tomatoes, mashing with potato masher. Stir in vinegar, salt, sugar, hot pepper flakes and basil. Return to heat and bring to a boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until thick enough to leave space after spoon is dragged through. Let cool.

In food processor or blender, puree sauce.

Note: Make-ahead. Refrigerate in air-tight container for up to 3 days or freeze up to 2 months.