marinara sauce

I love this sauce because it's rich on taste and easy on the cook. Fresh basil and lemon juice is key, so don't be tempted to substitute. You can serve this simply over cooked pasta, or try it with turkey meatballs, sliced chicken Italian sausages or spinach-stuffed ravioli. 

1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup to 1/2 cup chopped fresh basil leaves
Juice of half a lemon
1/2 teaspoon sugar
1/4 teaspoon Kosher salt
1 tablespoon balsamic vinegar
1 tablespoon milk (optional)

Saute onion and garlic in oil in a large, deep skillet until tender.

Add tomatoes and next 4 ingredients (through salt); bring to a boil, reduce and simmer, covered, for 20 minutes or until slightly thickened. Stir in vinegar and milk, if desired. Serve over pasta. 

Yield: 4 servings.