Quick & Simple Marinara Sauce

This marinara sauce is so easy that it can be finished by the time you boil water for pasta. It keeps well in the refrigerator and is a great homemade choice for lasagna, eggplant parmesan or anything similar.

Ingredients:

1 T extra virgin olive oil

1 medium sweet yellow onion, diced

3 cloves of garlic, finely minced

1 28-0z can of whole tomatoes

1 6-oz can of tomato paste

1T dried basil

1T raw sugar

1T balsamic vinegar

1/2 cup sliced black olives (optional)

crushed red pepper to taste

Add the olive oil to a saucepan on medium low heat. Add the chopped onions and allow to slowly cook, stirring often enough to keep them from browning. Once the onions have cooked through, add the garlic. Quickly crush the tomatoes (I like to do it with my hands) and add them to the pot. Add the remaining ingredients and stir between each addition.

When the sauce begins to simmer, it is finished. If it is too thick for your liking, you may add a bit of the pasta water.