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