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This is the one I use..........

1/4 pound of butter (or use olive oil)

1/4 cup chopped garlic

3 1/2 pounds crushed tomatoes

One 26 ounce can of tomato sauce

1 1/2 teaspoons dry basil (prefer 4 1/2 teaspoons fresh basil)

1 1/2 teaspoon coarse black pepper

Now, BEFORE you begin ...

Do not use aluminum pans unless they are hard anodized aluminum. This and other recipes that contain tomatoes will react with aluminum (or is it the other way around?) and cause an off taste.

Also this sauce scorches easily so PLEASE keep it to a simmer. Simmer means to cook gently over low heat (no lid). You should only see tiny bubbles... just breaking the surface of the liquid...

Heat a soup pot or stock pot or a very large skillet over medium-low heat...When your pan is hot, add butter or oil (butter should "foam up" immediately, but not burn)...Add garlic and saute until garlic is soft and turns white (Don’t burn)...Add squeezed tomatoes, tomato sauce, basil and pepper and cook uncovered while stirring until sauce begins to simmer. Leave uncovered and adjust the heat as needed to keep the sauce just simmering (stirring frequently) for about 45 minutes

Strain the sauce or puree in a food processor...if you prefer a smooth sauce

Correct the seasoning to your taste ....

You may not believe this, but it's true. I used to spend all day making marinara from scratch. Was running late and used Prego Marinara Sauce (meat flavored). Everyone raved that it was the best I'd ever made! Initially, I was soooo upset. After I got over myself, I decided to go with what they liked - Prego. Why knock myself out? I add about a 1/2 cup of red wine (usually sangria) and a 1/2 cup of brown sugar. If you don't like a sweet sauce, leave out the brown sugar. That's it. I even nuke it now, instead of using a pan. Seriously try using the Prego and see if everyone doesn't think it's the best you've ever made.

This is what I use, as close to what I we ate in Italy as I have found.

2 oz Extra virgin olive oil

2 oz Garlic cloves, minced

1 oz Fresh basil and Italian Parsley, chopped, divided 2 Tbsp.

Kosher salt and black pepper To taste

Red chili pepper To taste

3kg.(4 each 28 oz cans) Cans San Marzano Tomatoes, blended

Sugar to adjust acidity if necessary

Method:

In a large sauce pan, heat olive oil over medium heat

Add the garlic and cook for a minute then add one tablespoon of fresh basil and Italian parsley with the crushed red pepper

Cook for a minute

Add the blended tomatoes , season to taste with salt and pepper

Bring to a boil then simmer for 15 minutes

Stir with a wooded spoon and skim off impurities as they rise to the top

Adjust acidity with a bit of sugar if desired to balance out the flavor.

Check seasoning and let rest warm till needed or remove, chill and store in the refrigerator.

Try portioning you marinara in small containers and freeze them so you can have a quick sauce when you need it!

sautee half of an onion (chopped) in olive oil, once the onions are clear, add chopped garlic (4 cloves) once that is cooked add one can of crushed tomatoes (some good ones are san marzano, tutto rosso or luigi vitelli. once the tomatoes are added to the garlic and onion, add a tablespoon of salt and add pepper to your liking. this is for a simple sauce. You could add Basil if you wish.