Basic Marinara Sauce

4 - 6 cloves chopped garlic
3 green onions (optional)
2 bay leaves
6 - 10 fresh basil leaves
crushed red pepper
2 Tbs extra virgin olive oil
1 tsp sugar
salt & pepper to taste
1 28 oz can organic whole tomatoes (ideally from San Marzano Italy if you can find them) - either crush the tomatoes by hand in a bowl or put in processor and quickly chop tomatoes to the desired consistency.

Using at least a 4 qt chef pan or sauce pan heat pan on low/medium low heat. Add enough extra virgin olive oil to generously coat the bottom of the pan. When oil is hot add bay leaves, chopped garlic (and onion if so desired), and crushed red pepper to taste. Sautee until garlic is tender (but not burnt, if garlic burns throw away and start again) and onion is translucent. Add tomatoes, sugar, salt & pepper, and torn or chopped basil leaves. Let simmer about fifteen minutes.

Variations:

-Can be brightened with a squeeze of fresh lemon, especially good with chicken dishes.

-When adding garlic and onion (onion is always optional and I do not always use onion) one or two anchovies can be added at this stage as well. The anchovies will completely disintegrate so no one will know. They add a nice earthy saltiness.

-Some people like a finely julienned carrot in their sauce. If you want to add carrot add with garlic and make sure they are completely cooked before adding tomato.

-chopped olives and/or capers can be added at the time of adding tomatoes to the pot.

-If you would like to add chopped bell pepper, add with garlic and onion and sautee until soft.