This isn’t your run of the mill marinara sauce that gets trotted out to kids as a standard in restaurants all over the U.S. The sun-dried tomatoes and black olives make this somewhat more sophisticated.
1 tbsp Earth Balance vegan margarine, olive oil, or oil used to store the sun dried tomatoes
1/2 large or 1 medium sized onion, finely diced
2 large cloves garlic
1 28 oz can of chopped tomatoes (crushed in tomato puree also works)
1 tsp salt
1/8 tsp ground black pepper
1 tsp dried basil
1/4 cup sun dried tomatoes in olive oil, minced
1/2 cup black olives, drained and cut in half
1-3 tbsp of sugar, depending on tartness of the tomatoes
Warm the fat in a large saucepan, then gently fry the onion over a medium low heat, until it has completely softened and started to brown (~10-15 minutes)
Add the garlic, and allow to warm through for a couple of minutes.
Add the remaining ingredients, and simmer for 30 minutes until the tomato chunks have started to disintegrate, and the sauce is thick and rich.
Check seasoning, and add more sugar or salt as necessary.