This is my mom's homemade marinara recipe. I usually double the batch when I make it so I have lots of leftovers to freeze.
4 (14oz) cans diced tomatoes
5 cans tomato paste (small cans)
1 large white onion
4 tsp italian seasoning
2-4 tbsp dried basil (If i have fresh basil in my garden then I use that instead)
2-4 tbsp parsley (I normally use fresh italian parsley but dried works as well)
1-2 tsp oregano (I use 2)
package of sliced mushrooms
1-2 tsp kosher salt (I use 2)
1 tsp pepper
4 large garlic cloves minced
Heat onion and garlic in large pot with a tbsp of water to keep the onion from sticking to the pot. When the onion is softened (2-3 min) add all the above ingredients. In addition, mix approximately 1-1 1/2cups water in to reach desired thickness of sauce. Simmer for 3 hours or more with lid off or it becomes too watery. Stir periodically. Taste sauce and season accordingly.
**If you have a crockpot, put all ingredients in a crock pot on low for 8 hours. The sauce comes out perfect! No need to sauté the onion and garlic beforehand. Just throw it all in and turn it on.
Use it on top of your favorite noodle. I used it on top of my baked eggplant...everyone loved it!