Marelyn's Marinara Sauce
                Contributed by íféin

2 (22-oz) cans tomato purée
1 1/3 cans of water
6 large cloves garlic, peeled and bruised

2 tsps. oregano
2 tsps. basil
2 tsps. dried parsley (if you use fresh, use only 1 tsp.)
1 tsp. salt
1 tsp. coarse ground black pepper

1 medium onion, finely minced
2 cloves garlic, finely minced
enough olive oil to coat the bottom of a good-sized sauté pan (Lucca valley virgin olive oil is best)
1 (12 oz) can tomato paste, unseasoned

1 tbl. sugar

Makes 1 gallon
 Put first 3 ingredients into a large dutch oven and set to simmer on burner.  Leave pot uncovered.
 Combine next 5 ingredients and grind them with mortar and pestle (or between two spoons).  Add to the purée mixture. Stir  frequently to prevent sticking to bottom of pan.

Put olive oil in sauté pan and place over medium heat. Add onion  and garlic to the oil and simmer until the onion becomes translucent, stirring frequently. Add the tomato paste and carefully stir together until well blended. Simmer over medium heat for about ten minutes, stirring constantly.

Slowly add the paste roux to the purée mixture, stirring until  smooth. Simmer uncovered for at least 3 hours, stirring occasionally. About 30 minutes before sauce is done, add 1 Tablespoon sugar to sauce and blend well. The sugar serves to cut the acid taste.

Serve over your favorite pasta with grated parmesan or romano cheese, garden salad, and freshly baked Italian bread.

Buon appetito!

Optional: Cooked sausage, meatballs, and/or ground meat can be added to the sauce as it cooks, giving it a meaty taste and texture.

Notes: This sauce is versatile and can be used for almost
anything that calls for tomato sauce. Like any good sauce, it tastes even better the next day. It freezes well.