Found it online. 3/4 cup is correct - believe it or not. As much as I love garlic, this seemed like a ridiculous amount. But, I've got to try it now. These warm summer evenings seem like the perfect weather for a late night supper of garlicky spaghetti and meatballs.
I copy/pasted the relevant section below:
"Longer-Cooked, Very Garlicky Marinara Sauce
If you cook marinara sauce a little longer, you lose the bright tomato taste. But if you make up for that by adding a megadose of garlic... the results are delicious!|
The following is a version of the sauce developed at Trio's Ravioli Shoppe in Boston.
Yield: About 9 cups
3/4 cup olive oil
3/4 cup finely minced garlic
2 (28-ounce) cans tomatoes in tomato puree
6 cups water
2 tablespoons chopped fresh basil
1 tablespoon minced fresh parsley
1 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon freshly ground pepper
Place the olive oil in a large, heavy pot over medium-high heat. Add the garlic and sautÃ©, stirring occasionally, until it's lightly golden.
Add the contents of the tomato cans, juice and all, squeezing the tomatoes with your hands to break them up as you drop them into the pot. Add the water, basil, parsley, sugar, salt, and pepper. Bring to a boil, then lower heat and simmer, stirring occasionally, for 45 minutes. Serve immediately, or freeze for future use."
Thanks, Chris. I didn't receive a reply to my email from David Rosengarten, so am glad for this info.