Mother Sauce

This is for a wonderful marinara sauce that I got out of the Atlanta paper... It is from Brooklyn N.Y.s Frankies Spuntino restaurant...

1 cup high quality olive oil
13 cloves of garlic peeled
4 (28-ounce) cans San Marzano tomatoes
Large pinch red pepper flakes
2 tsp. fine sea salt.
 In large sauce pan over med low, heat olive oil and garlic., cook til golden brown. Meanwhile pour tomatoes in a large bowl and crush with your hands . Pull the firm stem end from each tomato and discard it, along with any basil leaves in the cans.
When the garlic is almost done add the red pepper and cook about 1 minute. Dump in the tomatoes and turn up to medium, gently simmer 4 hours, stirring and adjusting heat as need.  Make around 9 cups.

I use this for pizza sauce as is.. For spaghetti I add meat, more seasonings , and red wine.  They are all delicious.