What is more comforting than a steaming plate of pasta set before you on a cool autumn evening? Not much, unless the pasta is lovingly topped or sautéed along with a flavorful marinara sauce that is healthy, to boot.

Classic marinara sauce is simple: tomato, onion, garlic and the inspired love of a good cook. Let's look at the health benefits of marinara:

• Tomatoes. A fruit in the botanical sense, tomatoes are often referred to as vegetables because they lack the typified sweetness of fruits. Cooking tomatoes brings out their delicate sweetness. They are antioxidant powerhouses and are excellent for promoting the good health of the colon, prostate, pancreas, heart and bone. They improve cholesterol profiles, combat blood clots and act as an anti-inflammatory. They even help fight diabetes and migraines. What's not to love?
• Onions. Like tomatoes, onions take on a sweetness through the cooking process. They have cardiovascular and anti-inflammatory benefits and offer support for bone and connective tissue. They provide protection against cancer and improve blood sugar balance. And onions add varying degrees of flavor to a variety of recipes.
• Garlic. Also known as the stinking rose, garlic is a therapeutic herb that tastes potent when eaten raw and subtly amazing after being cooked. Garlic has cardioprotective properties, lowering triglycerides and total cholesterol. It is an anti-inflammatory, antibacterial and antiviral that also lowers blood pressure. It's a cancer fighter, a metabolic booster and a crazy-good appetizer when roasted and warmed in olive oil.

Rather than opening a jar or can of store-bought tomato sauce, try making marinara at home. Visit any of the Wichita-area farmer's markets for the freshest in organic tomatoes, onions, garlic and parsley. Here, a quick and easy recipe that's sure to please even the most finicky, health-conscious eaters around:

Homemade classic marinara
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 teaspoons garlic, minced
1/2 cup red wine (try Chianti or pinot noir — choose one that's good enough to drink with the meal)
28 ounces crushed tomatoes
1 1/2 tablespoons fresh flat-leaf parsley, chopped
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh-ground black pepper

1. Heat the oil on medium in a large pan.
2. Add the onion and sauté until translucent (6–8 minutes).
3. Add the garlic and cook for one minute.
4. Add the red wine and turn the heat to high, continually scraping the bottom of the pan until most of the liquid evaporates (2–3 minutes).
5. Add the tomatoes, parsley, salt and pepper.
6. Lower the heat and simmer, covered, for 15 minutes.

Top steaming pasta with the marinara sauce, or transfer the cooked pasta into the pan of marinara and stir well, coating the pasta well before plating the meal. Top with shaved or grated fresh Parmesan and serve with a simple side salad with homemade balsamic vinaigrette and warmed bread.

Bon appétit!