The key to a good marinara is good quality tomatoes. Canned is just fine, though I would recommend organic if possible, and try and see if the can reads "BPA free" as the acid in tomatoes makes that chemical particularly liable to leech into the food.
Another option are boxed tomatoes, which are easy to find these days too. Or if you choose, use fresh tomatoes. In that case, boil them for one minute to make the skins easy to remove, then chop or puree.
I use a mixture of tomato sauce and chopped tomatoes for my recipe. But if you prefer all sauce, or all chopped, either option is your choice of taste!
4 cups of sauce
16 oz diced or chopped tomatoes
16 oz tomato sauce
2 TBSP olive oil
1 medium onion, chopped
3-5 cloves garlic, minced
1 TBSP fresh chopped or dried basil
1 TBSP fresh chopped or dried oregano
1 tsp fresh chopped or dried thyme
1 tsp sea salt
1/2 tsp black pepper
1/2 to 1 tsp crushed red pepper, optional
1 TBSP balsamic vinegar or good quality red wine
1 TBSP honey, OR 1 small packet organic stevia, OR 1 TBSP erythritol
Over medium heat, cook the onion in the olive oil until translucent. Add the garlic and continue sauteing until slightly golden. Add the tomatoes and tomato sauce and all the other ingredients.
Bring the sauce to a simmer and allow to cook, stirring occasionally, for a minimum of 30 minutes to allow the flavors to combine. Use in your favorite recipes or freeze for another time!