This winter I’ve been craving spaghetti with marinara sauce.  I’ve made three different recipes and this one is my favorite for a few reasons.  You wouldn’t believe how EASY it is!  When I’m in a pinch for dinner and I’ve got an hour or less, this is my go-to.  If I don’t have much in the fridge or the pantry, this works perfectly as there are only 5 ingredients.  Lastly, you can double the recipe and use the extra sauce for other meals later in the week.  Buen provecho!  -Dr. Julie

Super Simple Marinara Sauce

Ingredients

• 1 large can (28 ounces) whole peeled tomatoes
• 1 medium yellow onion, peeled and halved
• 2 large cloves garlic, peeled but left whole
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Salt to taste
• Optional, serve with grated Parmesan cheese, chopped fresh basil, additional olive oil

In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes.  Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady, simmer for about 45 minutes, or until droplets of oil float free of the tomatoes.

Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.

Remove the pot from heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce.  Do the same with any tiny onion pieces you might find.  Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).  Add salt, to taste.

Serve warm over spaghetti.  The sauce keeps well, covered, and refrigerated, for up to 4 days.  Freeze it for up to 6 months.

Source: This recipe comes from COOKIE + Kate online.