Why would you open up a jar of marinara sauce when you can easily whip up a homemade batch? I know, it seems like way too much work, especially on a weeknight when time is limited, but I can guarantee, in just a few simple steps you will have a hearty tomato sauce (a double batch, in fact) that would put any jarred sauce to shame.

The beauty of this marinara, is that it only requires a few ingredients, all of which you likely already have in your pantry: canned tomatoes (I prefer crushed), olive oil, garlic, onion, dried herbs, salt and pepper.

And, you can modify it to your liking.  If you have more time and can let the sauce cook for a few hours, throw in a bay leaf.  If you like a spicy sauce add some crushed red pepper. If you prefer other herbs, throw in some oregano, parsley – and of course, use fresh herbs when they are available.

This marinara can also serve as the basis for other tomato-based sauces.  Add some veggies and create your own primavera, or add some ground turkey, beef or sausage and you have a meat sauce . . . the possibilities are endless.

Weeknight Marinara

Yields enough for a pasta dinner for four with leftovers!

2, 28 ounce cans of crushed tomatoes (I use San Marzano, but you can use any brand that you like)

1/2 onion, chopped

2 cloves of garlic, crushed

a few tablespoons of olive oil

1/2 teaspoon of dried basil (or oregano, parley, etc.)

salt and pepper to taste

Add a few tablespoons of olive oil to a large pot over medium heat.  Add the chopped onion, and let it cook until softened, 5-7 minutes.  Add the garlic until lightly browned (but not burned!).  Add the dried basil to the onion and garlic mixture — cooking it at this stage helps draw out its flavor.  Then, add the crushed tomatoes, salt and pepper to taste. If your sauce is too thick, feel free to add some water (or wine) — I would start with 1/2 cup.

Let the sauce come to a full boil, and then reduce to low heat. Simmer for a minimum of 20 minutes.  Serve over a pasta of your choice.