This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

MARINARA SAUCE

Makes 7 cups

3 to 4 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 anchovy fillets, chopped
1 medium clove garlic, minced
3 cans (28 ounces each) whole peeled plum tomatoes (or crushed or diced tomatoes) in their own juice, coarsely chopped or broken up by hand (do not put through a food processor, which will affect taste and color), hard cores removed and discarded
2 or 3 whole basil leaves
1 cup water
Salt and freshly ground black pepper to taste

Heat the olive oil in a 4- to S-quart saucepan over medium heat for about 30 seconds. Cook the onion and anchovies in the hot oil for about 2 minutes, until they are soft. Sauté the garlic for about 30 seconds, or until it begins to brown. Remove the pan from the heat and add the tomatoes and basil leaves. Bring to a boil, pour in the water (the sauce will lose a lot of liquid during cooking), and reduce the heat to low. Partially cover the pan to allow steam to escape, and cook for approximately 1-1/2 to 2 hours, until you have a thick, rich sauce. Stir occasionally to prevent bits of the tomatoes from sinking to the bottom of the pan and burning. Season with salt and pepper.