great marinara

i make this marinara once a week, usually on soccer night for Bob. the great thing is that it can be adjusted to what ever you want to add, olives, shrooms, meat, crab cakes....the list goes on. i found this in Saveur, recipe below.

This tomato sauce, based on one served at Angelo's Fairmount Tavern, tastes just as good when tossed with spaghetti as it does when cooked in dishes like the Veal Parmesan and Baked Manicotti. We recommend using a good brand of canned tomatoes, such as Muir Glen; their balance of tartness and fruity sweetness will yield a brighter-tasting sauce. The sauce will keep in the refrigerator for up to 8 days.

1 28-oz. can whole peeled tomatoes
3 tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1 bay leaf
1⁄2 small onion, finely chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. dried thyme
1 tbsp. finely chopped
curly or flat-leaf parsley
Kosher salt and freshly ground
black pepper, to taste

1 Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

2 Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

3 Add the chopped tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

MAKES ABOUT 3 CUPS