I don't know if you've ever looked at the ingredients in marinara sauce at the grocery store, but it can be quite a shock. Even some organic brands have a lot of sugar, sodium, and soybean oil. Yuck!
I have a good standby recipe I use for marinara sauce in the winter. (In the summer my recipe is different, because it uses fresh tomatoes.) You can adjust the seasoning to your liking, but I find this works pretty well for me.
Canned tomatoes are a great source of lycopene, which is thought to protect against cancer. Serve this sauce over whole grain pasta, polenta, or vegetables to keep it healthy.
Simple Spicy Marinara Sauce (serves 6-8)
1/2 large onion or 1 small onion, diced
2 tablespoons olive oil
1/2 teaspoon dried herbs (I use organic Italian blend, but almost any combination of oregano, basil, rosemary, and thyme will work)
1/2 teaspoon red pepper flakes
2 teaspoons sugar (optional, but it makes it taste better)
1/4 teaspoon salt
3 cloves garlic, minced
2 14 ounce cans diced tomatoes (fire roasted is nice but not necessary)
3 14 ounce cans tomato sauce
Saute onions in oil over medium heat for a few minutes. Add the remaining ingredients and bring to a soft boil. Reduce to a simmer, and simmer for 1 1/2 to 3 hours, depending on how long cooked you like your sauce. (I go for the full three hours.)