Variations on Marinara from Jennie deFina

My cousin Jennie and I talked a bit about Marinara. 
To make Marinara, one would saute onions and garlic cloves in olive oil, just until soft.  Add crushed tomatoes(not cubed or sauce, but crushed) Jennie prefers Pastene, and I agree that you can get a great tomato from them.  Her alternative is Redpack.  Jennie has avoided adding tomato paste to the sauce for a long time, thinking it adds a bitterness to it.  Instead she just adds a small can of tomato sauce.     Simmer the sauce for at least twenty minutes and up to 2 hours.  Add 1 bay leaf and oregano(Jennie cautions against too much) and plenty of basil, salt and pepper to taste.
Using lots of extra onion, she also adds Lobster to this sauce...Very nice idea!
Thanks Jennie, for the ideas and for the evening.