Marinara Sauce

This recipe will make enough sauce to dress at least 3 pounds of pasta, likely more. It's so easy to make this in big batches and freeze it up for future meals. Will also keep in the fridge for a week or so, but not much longer.

1 tbsp. extra virgin olive oil
1 large onion, diced
6 large garlic cloves, minced (feel free to use less or more, depending on taste -- I generally think there is no such thing as too much garlic!)
1 tsp. kosher salt -- much better than usual table salt -- less sodium and a finer taste
1 small can of tomato paste (unsalted or low sodium if possible)
1/2 tsp. fresh cracked black pepper
3 tbsp. dried oregano
3 tbsp. dried basil
4 large cans of crushed tomatoes (preferably San Marzano tomatoes -- its a type of tomato, not a brand -- if you can find them. If not, virtually any other brand will do, but the Italian brands tend to never disappoint.)

Heat the olive oil over medium heat. When warm, add the onions and salt and saute until the onions are translucent.   Then add the garlic and saute for another minute, but don't let it brown or it will become bitter. Now it's time for the rest of the seasonings, rubbing the basil and oregano between your fingers as you put it in to release the oils. Let this toast for a minute or two.

Add the tomato paste and work all the onions, garlic and seasonings into it. Cook it for at least 3-4 minutes to cook the rawness out of it, and develop the flavors a bit.

Then add the 4 cans of crushed tomatoes, and once it all comes up to temperature, turn the burner down to low, and simmer for 2-3 hours, stirring occasionally. After an hour, taste the sauce to see if it needs more seasoning, or if it's a bit bitter. If it isn't sweet enough, add a tablespoon of honey, or grate one medium carrot into it. (this last trick is a great way to get veggies into your kids without them realizing it -- you could even add more carrot or something like zucchini into the sauce without them ever knowing the difference. Just peel the zucchini first and the color will never change).

If you want to substitute fresh oregano or basil, you'll need to double the amount, and don't add it until about 10-15 minutes before the sauce is done. If cooked too long, it loses all flavor.