Italian classic marinara sauce made easy

[@Batvolle]

Looks great, piece of advice though: Sweat the onions first, then add the garlic right before you are ready to put the liquid (tomatoes) this will ensure that you dont burn the garlic and so you capture the sulfur component of the garlic into the sauce. And do not put a lid on, you want the liquid to evaporate, because all the acidity is in the water of the tomatoes, so ur sauce will be much sweeter if you dont put a lid ;)