How to Make Marinara Sauce

1 tablespoon olive oil | 1 small yellow onion, finely diced | 2 to 3 cloves garlic, minced | 1 (28-ounce) can whole peeled tomatoes | 1 bay leaf | 1/4 teaspoon salt | Fresh thyme, basil, oregano, or other herbs | Parmesan cheese, to garnish, optional | Cooked pasta, to serve

Sauté the onions and garlic: Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.

Crush the tomatoes and add to the pan: Add the tomatoes and their juices to the pan with the onions. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with your spatula. Alternatively, you can cut the tomatoes with kitchen shears while they're still in the pan.

Add the bay leaf and fresh herbs: Add the bay leaf, the salt, and fresh herbs like thyme and oregano to the pan with the sauce. If you're adding basil, wait to add it until the end of cooking.

Simmer for about 20 minutes: Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20 minutes.

Meanwhile, cook the pasta: While the sauce is simmering, cook the pasta, toss together a salad, or finish any other meal components.

Serve the sauce: Remove the bay leaf and any herb stems. Serve the sauce immediately over pasta with a sprinkle of parmesan cheese. Leftovers will keep refrigerated for about a week or can be frozen for up to 3 months.

Dress It Up! Dress up this simple sauce with a splash of red wine or balsamic vinegar, throw a few more veggies in with the onions, or cook up some ground beef or mushrooms for a more substantive sauce.

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Just taste it!