Well, since you live in one of my favorite parts of the world, I'd be happy to share it with you. I have friends who live in Seattle and on Widby Island, where I stayed with them about two years ago. It was AMAZING!
Enjoy the sauce!
Marinara Sauce
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1, 30 ounce can Italian crushed tomatoes in puree - you may sub. 4 cups fresh tomatoes, skinned, seeded and pureed
1, 6 ounce can tomato paste
1 cup water
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
1 tablespoon fresh basil, finely chopped - or 1 teaspoon dried
1 tablespoon fresh oregano, finely chopped - or 1 teaspoon dried
1 whole carrot, peeled

1 Dutch oven

1 pound cooked pasta of any shape
freshly grated parmesan or pecorino romano cheese

In a large Dutch oven, heat the olive oil over medium heat. Add the onion and saute until it begins to soften. Lower heat, add the garlic and saute about 5 minutes more.
Add the tomatoes and bring to a boil.
Mix the tomato paste with the water and stir the mixture into the sauce.
Reduce heat until sauce is at a low simmer and cook covered, for about 1 hour.
Taste to adjust seasonings and remove the carrot.
Serve over cooked pasta with freshly grated cheese and a fresh loaf of Italian bread.