Marinara is an Italian origin tomato sauce, with distinctive flavour and taste. It was invented in the 16th century by the mariner cooks (hence the name) and it's become popular all around the world. The basic ingredients are tomatoes, olive oil, garlic and basil, but the traditional recipe may slightly vary according to different regions and each chef's taste. It is successfully mixed with pasta, pizza, rice, seafood etc. and it's absolutely lovely. I fell in love with this sauce a few weeks ago when I went to Venice and since then I've cooked it seven times already. I'm also keeping some in the freezer, as all of us enjoy it so much.
A big plus is that you can either store some in the freezer, or pour it in jars while it's still hot and can it. Keep it in the pantry, it will turn out to be very useful. Its taste feels so complete and the tomatoes make it so sugary and aromatic that one could also spread it on plain bread :) I've never thought I could ever eat plain pasta with just tomato sauce - well, this is our favourite now.
From my experience, the quality of the olive oil and, of course, the tomatoes are the most important. The safest way is using high-quality canned tomatoes - diced or crushed. If you happen to have fresh meaty tomatoes, use them instead. I noticed that when I have fresh tomatoes, it takes a bit longer for the sauce to simmer. Also, it's better to cut the tomatoes in bigger pieces, for a chunkier marinara.
I've seen that chefs like to customize the traditional recipe, add little secrets to make it better and more special than others. A more experienced chef would say 'MY marinara' and there are so many variations. This marinara recipe is one of the most simple and traditional ones, so don't hesitate to try it out.