Marinara Sauce

 

• 1 can of whole peeled tomatoes
• 1 medium yellow onion, peeled and cut in half
• 2 large cloves of garlic, peeled but left whole
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon dried thyme
• A pinch of red pepper flakes (optional)
• salt to taste
• Optional for serving: Cooked pasta, grated Parmesan cheese or vegan Parmesan, chopped fresh basil, additional olive oil

In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), the halved onion, garlic cloves, olive oil, thyme, and red pepper flakes (if using).

Bring the sauce to a simmer over medium-high heat, then reduce the heat to simmer the sauce slowly and steadily for about 45 minutes, or until the oil droplets are free from the tomatoes. Stir occasionally and after about 15 minutes have passed, use a sturdy wooden spoon to smash the tomatoes against the rim of the pan.

Remove the pot from the heat and discard the onion. Crush the garlic cloves to the rim of the pan with a fork, then stir the crushed garlic into the sauce. Do the same with any small pieces of onion you can find. Mash the tomatoes as you wish using a wooden spoon (you can make this sauce smooth with a blender if you wish).

Add salt to taste (tomatoes are already quite salty so you may need a pinch). Serve hot.