Marinara Sauce (Three ways) – Lauren Groveman

Ingredients

• five pounds ripe plum (Roma) tomatoes (or 4 28-ounce cans peeled plum tomatoes, drained)
• 1 28-ounce can tomato puree
• 2 tablespoons unbleached, all-purpose flour
• 1 tablespoon unsalted butter
• 2 rounded tablespoons tomato paste
• 3 tablespoons extra virgin olive oil
• 1 cup chopped basil
• 10 cloves garlic, minced and divided
• 1 teaspoon crumbled, dried oregano
• 1 teaspoon red pepper flakes
• (optional) strip of rind Parmesan-Reggiano cheese (about 1x4 inches)
• kosher or sea salt to taste
• freshly ground black pepper to taste