1 large yellow onion, diced
2 celery ribs, diced
2 carrots, diced
4 cloves garlic, minced
2 – 28 ounce cans whole San Marzano tomatoes
1-2 teaspoons sugar
1 teaspoon dried Italian seasoning
1 large sprig fresh basil
1 bay leaf
Olive oil

Heat a generous drizzle of olive oil in large pot or Dutch oven (about 5-7 quart pot) over medium heat. Add onions, celery, and carrots, sauté until softened. Add garlic and cook until fragrant. Season with a generous sprinkle of salt (about a teaspoon).

Add tomatoes, breaking them up with your cooking spoon. Add a teaspoon of sugar to combat the acidity of the canned tomatoes, followed by all herbs. Bring to a steady simmer, then reduce heat to a slow simmer until thickened. Adjust salt as needed, add a little more sugar if sauce tastes overly acidic.

Remove and discard basil and bay leaf.

*For a smoother marinara, give the onion, celery, and carrots a whirl in the food processor prior to cooking.