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A simple marinara is a staple make-ahead side for any pizza event. Although it could be used on New York or Chicago deep-dish pies (Neapolitan style calls for an uncooked sauce), this flavor-packed sauce is best suited to dipping leftover pizza crusts, garlic knots, baked dough balls, or mozzarella...
Method
Heat the olive oil in a saucepan over a medium heat. Once hot, add the crushed garlic cloves and cook until golden (roughly five minutes).
Stir in the tomato purée with a wooden spoon. Add the chopped tomatoes and crush them with a potato masher (or a large fork). Add the salt, sugar, pepper and basil and stir. Simmer over a low heat until the sauce has reduced by a third (roughly 30 minutes).
Remove the pan from the heat and let cool slightly. Transfer to a sealed container, store in the fridge and allow it to cool completely. Before serving, remove the basil and chopped garlic, and transfer the sauce to a small dipping bowl. Serve cold or warm. To warm, heat in the microwave for one minute in a microwave-safe container, stirring halfway through.
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