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I have been cooking this recipe for several years now. It is one I created on my own for two reasons: one, my father plants 300 tomato plants every year, and we have many jars of tomatoes to take us through the winter; and two, because I was forever looking for marinara sauce thick enough to get mountains of flavor on a pizza without having a soggy crust. This recipe works the same as my "Tried and True Caramel Candy" recipe in that the longer you cook it, the stiffer it becomes, so if you need something for angel hair pasta you are going to cook it less and let it be a little runnier. For pizza or calzones though, you need that chunky, thick consistency that will hold up to your crust and give you a great bang of flavor. That is what this recipe is all about. Once it's done, try not to eat the whole pot before making your pizza.
Units: US | Metric
Serving Size: 1 (410 g)
Servings Per Recipe: 4