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Add the crushed tomatoes to a large, shallow dish. For example, use a 13 in by 11 in casserole for 15 servings. Top with butter flakes and the chopped garlic. Bake in the oven for half an hour, stir, then bake for another half an hour. Remove from the oven. Optionally mash the tomatoes further, for example with a potato masher or a fork. Or use an immersion blender to get a smooth sauce, rather than a chunky one. Season to taste with salt and pepper. Enjoy with your favorite pasta or in any recipe that calls for Marinara sauce. # Meal Prep Tip You can store the sauce in an airtight container. It will keep for up to two weeks in the fridge or 6 months in the freezer. For best results, thaw overnight before reheating.
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