I make this more often than almost anything else in my kitchen, mostly because jarred marinara never quite tastes like it's mine. This one takes about forty minutes, most of it just simmering while I do something else, and it freezes well enough that I usually make a double batch on purpose. The trick with canned tomatoes is the pinch of sugar. It's not there to make the sauce sweet, it's there to cancel out the tinny acidity that plain crushed tomatoes always have straight out of the can. Skip it and you'll taste the difference immediately.