Marinara Amended

This is not a full Recipe Friday today because (1) I don't have the time or inclination to write out a whole recipe and (2) I've been wanting to revisit one of my old recipes anyway.

A long while ago I posted the recipe to a good marinara sauce. Since then I've tweaked it a little to make it a great marinara sauce. So next time you want to make a sauce, follow that recipe, but with the following revisions:

• Don't even bother with green onions. Use a real onion. And use a whole one, not just a half.
• Add the sugar earlier: pour it over the onions when they are sautéeing in the oil. The idea is that it will bring out their sugars and sort of half-caramelize them (although you are not using that much sugar, and no butter).
• Rather than cutting up the whole tomatoes, squeeze them in your hands until they are mashed up. This will require pouring the contents of the can into a bowl, because you probably can't fit your fists into the can. Remember to wash up first.
• When you add the tomatoes, also add a six-ounce can of tomato paste. This will make the sauce thicker.

I'm really hungry right now. I want this sauce to spring spontaneously from the computer screen and feed me. But that would never happen. Darn reality.