Homemade Marinara

Ingredients

• 2 28 oz cans crushed tomatoes
• 1 medium onion
• 4 cloves garlic
• 3 Tbsp olive oil
• 1 can tomato paste
• 1 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 2 medium bay leaves
• 1 Tbsp brown sugar
• 2 Tbsp balsamic vinegar

Directions

1. Chop the onion and garlic into fine pieces. Warm 3 Tbsp of olive oil in a large pot, then cook the onion and garlic until they are very tender and just beginning to turn golden. For a less sweet sauce, move on before the aromatics take on any color.
2. Stir in everything else: the crushed tomatoes, tomato paste, dried basil, dried oregano, bay leaves, brown sugar and balsamic vinegar. Bring the sauce to a gentle simmer over medium/low heat and cook it for 1 hour. It will bubble and spit a bit, so set the lid on top with a small opening for steam to get out while containing the sauce.
3. After about a half hour, taste and adjust the herbs and seasoning however you like. As written, the sauce comes out a little sweet with a tangy edge. If you prefer a more savory marinara, skip the balsamic vinegar and cut the sugar back to 1 tsp; a small amount of sugar usually helps soften the tomatoes’ acidity.