This is a basic recipe for vegetarian tomato sauce for pasta. It's very quick to make and showcases the tanginess of the tomatoes.
Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta! - 20 Jan 2011 (Review from Allrecipes USA and Canada)
I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion, I used one medium sweet onion. After tasting the sauce once it had time to simmer, I did add more basil and oregano because it didn't seem to be enough for me. This was a nice, basic marinara that was a bit on the thicker side. It went well over ravioli. - 03 Oct 2012 (Review from Allrecipes USA and Canada)
Makes me think I should never use sauce-in-a-jar again! Easy, quick, and, yes, hearty. Even the husband liked the meat-free menu with this sauce! Will make it again. - 18 Oct 2002 (Review from Allrecipes USA and Canada)