CLASSIC RED SAUCE

Never fear! Have cans of tomatoes sitting in your pantry? Don't know what to do with them? Well, put on your chef's hat...only if you have one laying around!

INGREDIENTS:

2 tablespoons extra-virgin olive oil

2 cups finely chopped onion

Kosher salt

3 cloves of minced garlic

1/4 teaspoon red-pepper flakes

2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor

DIRECTIONS:

Heat a skillet over medium heat. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.

Prep time: 15 minutes

Total time: 35 minutes

Yield: Makes about 5 cups

Courtesy: Martha Stewart