Time: 45 minutes
2 tablespoon extra virgin olive oil
1 small yellow onion, diced small
2 cloves garlic, minced
1/4 cup Marinade
2 28-oz cans diced tomatoes with juice
Salt and ground black pepper to taste
In large stock pot, heat oil until shimmering. Add onion and cook until transparent, about 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add Marinade and cook another minute. Add canned tomatoes, making sure to scrape up any bits stuck to the bottom of the pan. Bring to a boil and reduce to a simmer. Cook until tomatoes are broken down and flavors have melded, about 30 minutes. Adjust seasoning to taste and serve hot.