Here is a marinara sauce from The Biggest Loser cookbook I use...it is pretty good and my family doesn't like red sauce much.

1 c. onion, diced fine

2 Tbs. minced garlic

1 28-oz can crushed tomatoes

1/4 c. water

2 Tbs. no-salt tomato paste

2 tsp honey

1 Tbs dried oregano   2 tsp dried basil  1/2 tsp crushed red pepper    salt to taste

Spray a medium saucepan with cooking spray.  Over medium heat, sautee onion and garlic until tender, 4-6 minutes.  Reduce heat to low and stir in tomatoes, and the rest of the ingredients, until well combined. Simmer for at least 15-20 minutes adding salt, if needed.

* I would simply puree fresh tomatoes for the canned if that is what you are using*

This is a recipe my sister-in-law gave me.  We love it.  You can vary it by pureeing/processing it for a less chunky sauce and cooking longer for a thicker sauce.  You could also omit the mushrooms and/or green peppers.

We used it this year twice for our over-abundance of tomatoes.

Marinara Sauce (adapted from Cooking Light 01/97)

Serves 18 – (This is a triple batch, it freezes well.)

3 T. Olive Oil

3 C. Diced Onion

3 C. Sliced Mushrooms

1 C. Diced Green Pepper

18 Garlic Cloves, crushed or pressed

2 ¼ C. Dry Red Wine

2 ¼ C. Water

¾ C. Chopped Fresh Italian Parsley (flat leaf)

3 T. Sugar (I omitted this with no problems, but it's also a very small amount for the large batch you get so either way)

1 T. Dried Oregano (or 3 T. fresh)

1 T. Dried Basil (dried works best for basil)

1 ½ t. Dried Rosemary, Crushed (or 1 T. plus 1 tsp.)

1 ½ t. Black Pepper

2 t. Red Pepper Flakes (or to taste) – exclude and add when re-heating if desired.  We added this the first batch and it got very spicy so if you want an Arabiatta-type sauce, add the pepper flakes.  Otherwise omit or reduce.

¾ t. Salt

6 Bay Leaves

3 – 28 oz. cans Whole Tomatoes, undrained and chopped (or fresh is better).  We used fresh.

3 – 6 oz. cans tomato paste 

Heat olive oil in a Dutch oven over medium-high heat.  Add onion, mushrooms, bell pepper, and garlic and sauté 5 minutes or until tender.  Add remaining ingredients and bring to a boil.  Cover, reduce heat, and simmer 30 minutes, stirring occasionally.   I simmered this for more like 3 hours to give it a richer flavor. 

Serve as is or you can brown up ground meats, or add Italian sausages, or meatballs. See meatball recipe for a good one. Any meat you add needs to simmer in the sauce for at least 30 minutes. This sauce is good for lasagna, or serving over ravioli or tortellini.  I often add meat and serve it for spaghetti or make Italian meatballs.