A few weeks ago we bought a bunch of San Marzano tomatoes on the cheap at the farmers market, and the sauce-fest ensued. I always go to my Sicilian grandma's recipe when it comes to marinara. Here goes: Saute onion and garlic in olive oil on low heat until transluscent. Add bay leaf and chopped fresh basil and oregano. Next add fresh chopped tomato, about 1 cup red wine, and 1/4 cup of sugar. When things start to simmer, add 1 can tomato paste, salt and pepper. Cook on low for about an hour or until the entire house smells like a kitchen in Palermo. That weekend we also made our own hand-rolled pasta, which was great with just a little olive oil, fresh garlic and parmesan.
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