Basic Marinara Sauce

I took Father Glenn's recipe and made it more basic and smaller. It's easy - anyone can do it and you've got most the ingredients. It's an inexpensive but impressive meal.

1 can peeled tomatoes
1 can of tomato paste
½ green pepper (optional)
1/2 an onion
1 shallot
3 garlic cloves
1/2 tsp. dry thyme
dash of fennel seed
½ tsp. dry oregano
dash of sea salt
ground pepper to taste
1 tsp. sugar
½ cup of red wine (optional)
2 tbs. (3 branches) fresh parsley - can use dried
2 tbs. fresh basil - chopped - can use dried fresh preferred

Sauté onions & garlic in olive oil on medium/low heat - stirring occasionally. After 3 mins put a dash of sea salt and generous black pepper on top with thyme, oregano, and fennel seed (and bell pepper if your doing that) cook down another 2 - 4 mins. Put tomato can in and half a can of paste (may or may not use the other half at the end to thicken). Take your spoon and break up the tomatoes. Put in parsley, sugar, (red wine), and stir well. Simmer on lowest heat covered for 30 minutes to an hour. Put basil in and last paste after it has simmered - stir. Turn off or low and let cool. Freeze or leave out for reheating for dinner.