Parmesan Crisps with Marinara Sauce

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• Makes about 20 crisps
• 1 cup (100g) Parmesan, finely grated
• Freshly ground black pepper
• Dry oregano
• Marinara Sauce
• 1 pound (450g) can or fresh tomatoes, peeled and diced
• 1 tbsp (14g) olive oil
• 1 clove garlic, minced
• 1/2 tsp (3g) sugar
• 1 bay leaf
• 1 tsp (1g) dry oregano
• fresh basil
• red pepper flakes, optional
• salt and freshly ground black pepper

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper or silicone mat.
2. Place heaping tablespoons of parmesan at least 1 inch (3cm) apart, flattening slightly. Sprinkle freshly ground black pepper and dry oregano on top of each.
3. Bake for about 6-8 minutes until golden and crisp.
4. Cool completely.
5. Prepare the marinara sauce. In a medium sauce pan heat oil over medium-low heat. Add garlic, cook few seconds then stir in diced tomatoes. Add sugar, basil, oregano, bay leaf, pepper flakes if used, salt and pepper.
6. Bring to a simmer and cook for about 20-25 minutes, until slightly reduced and thickened.
7. When done, remove from heat and let cool slightly before serving.
8. It keeps well refrigerated for up to a week or freeze until ready to use.