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MARINARA SAUCE

1/3 c. olive oil
2 or 3 cloves garlic, crushed
1/3 c. chopped parsley
1/2 tsp. salt
1 (1 lb. 12 oz.) can Italian
tomatoes, undrained
1 tsp. dried oregano
dash of pepper

Saute garlic and parsley about 3 minutes in hot oil.
Add the undrained tomatoes, oregano, salt, and pepper; mix
well, mashing the tomatoes with a fork. Bring the mixture to
boiling. Reduce heat and simmer, uncovered and stirring
occasionally, for 30 minutes, or until the sauce is thickened.
Makes enough sauce for 1/2 pound spaghetti.

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