Marinara Sauce

I recently started making this sauce and using it in place of store bought pasta sauce in all my Italian recipes. It only takes a little time and it is so yummy. Toss it over any kind of cooked pasta, serve it with a tossed salad and bread and you are all set for a great weeknight meal. It is easy to double or triple so that you can freeze it for future meals.

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove. minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
1 14 1/2 to 16 ounce can of diced tomatoes
1 6 ounce can of tomato paste

In a 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid and tomato paste; heat mixture to boiling, stirring occasionally. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. Puree in blender or with an immersion blender until smooth. Makes 2 1/2 cups.