Marinara sauce

• 6 tbsp infused olive oil

  Set your infusion strength above and this splits into infused and plain olive oil to hit whatever dose you want.

• 2 tbspplain olive oil — for cooking
• 56 ozcanned whole tomatoes — crushed by hand
• 1onion — finely diced
• 4garlic cloves — sliced
• 1 tspdried oregano
• ½ tspchili flakes
• 1handful basil leaves
• salt and black pepper

Method

1. 01

   Soften the onion in the plain oil over medium-low heat until translucent, then add the garlic, oregano and chili for one more minute.

   10 min

2. 02

   Add the tomatoes and a good pinch of salt, and simmer gently, uncovered, until it thickens and darkens.

   45 min

3. 03

   Take the pot off the heat and let it stop bubbling.

4. 04

   Stir the infused olive oil right through the sauce, along with the torn basil. Forty-five minutes of simmering would have cost you most of an infusion added at the start — this is the difference between a dosed sauce and an expensive one.

5. 05

   Taste, season, and divide into eight portions. Freeze what you are not using in labeled single servings so the dose stays predictable.