This is easy and the best marinara sauce I’ve made. It’s slightly adapted from the website Cookie and Kate. They recommend high quality canned tomatoes — so do I. I buy cans of Muir Glen or Martelli brands or any canned San Marzano tomatoes. This recipe is full of flavour, intense and clings to the pasta. The recipe makes more than 2 cups of sauce; double the recipe if desired. You can toss the sauce with cooked pasta as is or you can put meatballs in it, leftover chicken or veggies.

28 oz/796 mL can whole peeled tomatoes
1 medium onion, peeled and halved
2 large cloves garlic, peeled but left whole
2 tbsp olive oil
1 tsp dried oregano
Pinch of red pepper flakes 
Salt to taste

In a medium, heavy-bottomed saucepan, combine tomatoes with their juices, halved onion, garlic cloves, olive oil, oregano and red pepper flakes.

Bring mixture to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, partially covered. Remove the saucepan from the heat and discard the onion.

Crush tomatoes with a potato masher or, if you want a smooth sauce, use an immersion blender to (partially) blend the tomatoes. (I like a slightly chunky sauce.)

Add salt if necessary. Toss while warm with al dente pasta or over grilled meat or cooked vegetables. Serve grated Parmesan cheese on the side.

This sauce keeps well and refrigerated for up to 4 days. Freeze it for up to 6 months.

Makes about 2½ cups of sauce, enough to coat 6 cups of cooked pasta (12 oz/375g uncooked pasta). Makes 4 to 6 servings.