The best pasta and pizza sauces use San Marzano certified (not "style") canned tomatoes. Marinara Sauce 2 (14.5 ounce) cans stewed tomatoes (San Marzano certified) 1 (6 ounce) can tomato paste 4 tablespoons chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon ground black pepper Crushed red pepper to taste 6 tablespoons olive oil 1/3 cup finely diced onion 1 clove minced garlic 1/2 cup white wine 1 bay leaf 1 tsp brown sugar 1 tsp butter Directions In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, crushed red pepper, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat sauté the finely chopped onion and garlic in olive oil for 2 minutes. Add the blended tomato sauce, brown sugar, bay leaf and white wine. Simmer no more than 30 minutes, stirring occasionally. Finish with butter. pdf attached