Sauces: Marinara 3 Tbsp. Olive oil
2 medium Onions, chopped
1 large Bay leaf
3 toes Garlic, fresh, sliced thinly
2 cans Tomatoes, crushed in juice (28 oz.)
2 cans Tomatoe sauce (8 oz.)
1 can Sweet tomatoe paste (4 oz.)
1 c. Water
2-3 Tbsp. Balsamic vinegar
1 1/2 tsp. Basil (3 tsp. if fresh, finely chopped)
1 Tbsp. Sugar
3-4 dashes Tabasco sauce 
Salt
In a large pot, combine the olive oil, onions and bay leaf, season lightly with salt. Cook over a low-medium heat until the onions are translucent. Add garlic and cook 3-4 minutes longer. Add remaining ingredients and bring to a slow boil. Reduce heat, cover and simmer for 2 1/2 hours, stirring frequently. This sauce is wonderful on pasta and on pizza.
TIPS:
Some tomatoes come in puree, which can add real depth to the flavor of your sauce. Read the can to be sure what you're getting. For a tasty meat sauce, add 1 1/2 lbs. lean ground beef that has been browned and drained. Meat should be added at the beginning of the cooking process when the tomatoes are added.