GH MARINARA SAUCE

Good Houcekeeping magazine decided to blind taste a sampling of marinaras, putting them up against each other and a sauce made from their own GH recipe.  The decision was unanimous, the homemade is best and far less expensive than all the top mail-order sauces. It is very basic and I find I use it for spaghetti with meat sauce, adding meat to the supply I keep in the freezer, or shrimp or clams.  It is lighter and has a fresh tomato taste.  I have included a regular spaghetti sauce recipe, but this one is what is most often used these days. Makes 4 cups. 2 Tbsp. olive oil 1 small onion, chopped (optional) 1 garlic clove, minced 1 29-3 ounce can plum tomatoes in juice (Italian style) 1 6 ounce can tomato paste 1/2 tsp. salt 1/2-1 tsp. sugar 2 Tbsp. chopped fresh basil or parsley About 30 minutes before serving: In a 3 qt. saucepan over medium heat, in hot oil, cook onion and garlic until tender.  Stir in tomatoes with their liquid, tomato paste, salt, and basil; heat to boiling, stirring to break up tomatoes.  Reduce heat to low; partially cover pan and simmer 20 minutes, stirring occasionally.  Serve over pasta or use in another recipe such as Veal Parmesan. Fresh tomatoes can be used, preferably plum, peeled and seeded.  Add tomato juice for liquid.  Or just add a few fresh tomatoes to basic sauce.