Anyone have a good marinara sauce recipe?

Fry several cloves of garlic (chopped) in olive oil. Add whole canned tomatoes roughly chopped at last minute and simmer, crushing tomatoes as it cooks and basil, either dried or fresh. . Add salt and black pepper. If you are a perfectionist you can use fresh tomatoes, skinned and seeded, Exact propotions are a matter of taste. This is authentic marinara sauce. People will offer up their Spano-Italo-American goulashes with everything from wine to mushrooms to hamburger meat--in short everything but the kitchen sink. Avoid at all costs "tomato sauce" which tastes metallic because of the milling. Whole tomatoes usually cost the same as diced but taste better. Do not use paste either. Carrots are a clever innovation but certainly not athentic.