Designed especially for home grown and bottled tomatoes, this recipe is an incentive to grow and can tomatoes. No store bought marinara can replace the flavor of making your own. Begin making the sauce a couple of hours before you need it. It simmers low and slow and thickens while it reduces: the longer the flavors meld together, the better.
1 large onion, finely diced
4 large cloves minced garlic
1/2 cup olive oil, divided (use 1/4 cup to start with)
2 quarts bottled or fresh tomatoes, blended (or 64 oz. canned tomatoes)
2 teaspoons basil, or a dozen or so fresh leaves, chopped
1/4 cup chopped fresh parsley, or 2 Tablespoons dried
2 bay leaves
1/2 teaspoon thyme (1/4 tsp. powder)
1/4 teaspoon oregano
2-4 Tablespoons brown sugar
Sea Salt
Optional; finely diced carrots and celery(adds sweetness)
In medium-large heavy duty sauce pan, saute onion (with carrots and celery if you choose) on low heat in 1/4 cup olive oil until soft. Don't rush this. When onions are completely soft and limp, add garlic and saute a few more minutes. Add blended tomatoes and spices. Bring to a brief boil, then reduce to low heat for simmering. Place lid loosely on pan and stir every 20 minutes. Simmer until liquid has reduced by one third to one half.
The homegrown tomatoes may need a mellowing of their flavor. If, after a couple of hours, the sauce tastes a little tart, add more olive oil and 2-4 Tablespoons of brown sugar.