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Using a large pot, coat the bottom with olive oil and add the onion and garlic. Sauté until the onion is translucent and soft, being careful to stir often and to not let the garlic burn. Add the cans of crushed tomatoes and stir in the basil, salt and pepper to taste.
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Allow the sauce to cook on low heat covered for 2 hours, stirring occasionally to avoid sticking and burning. Marinara sauce can simmer for up to 6 hours and is wonderful for keeping warm on buffets for dipping. It typically improves in taste over several days as the basil and garlic continue to flavor the tomatoes. Marinara can also be frozen and reheated easily, especially if stored in portioned containers.
Béchamel -- A Creamy Milk SauceBéchamel is known as one of the "mother sauces" of French cooking. The name comes from Louis Bechamiel, the marquis of Nointel who worked for King Louis XIV. Many other sauces can be made by adjusting the basic Béchamel recipe.
