Ingredients:

1 (29 oz) can tomato puree
2 T olive oil
1 T plus 1 t ground garlic
1 t oregano
1 t onion powder
1/2 t salt
1/4 t marjoram
1/4 t fresh cracked black pepper
1/4 – 1/2 t sugar (omit if using San Marzano puree)
1 Parmesan or Romano rind
A few dashes of red pepper flakes
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