I use this marinara in most of my pastas. It can also be used as a dipping sauce for cheese sticks, jalapeno poppers or these spinach spirals. You can double or triple this recipe as needed. If you want to use fresh tomatoes, blanch, peel, deseed and chop to use. The recipe below makes about 3 cups.
1 can (28 oz) crushed tomato
1/2 onion (1/2 cup) chopped
3-4 cloves (1 1/2 tablespoons) garlic minced
1 teaspoon dried basil or 4-5 fresh basil leaves
3/4 teaspoon dried oregano
1/2 teaspoon dried parsley
3/4 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon olive oil
2 bay leaves (optional)
Heat oil in a deep pot and add the onions and garlic. When translucent add the tomatoes, herbs and spices. Cook on medium heat for 15-20 minutes. Add salt and sugar and taste. The sugar helps cut the tartness of the tomato. If the tastes have meshed and the spices are as needed, marinara is ready. Use immediately or store in the refrigerator for further use.