basil marinara sauce

Kathryne Taylor presents a stovetop marinara based on canned whole peeled tomatoes, yellow onion, garlic, olive oil and dried oregano. This selection includes her optional red pepper flakes and fresh basil serving finish.

The tomatoes and their juices enter a saucepan with peeled, halved onion, whole peeled garlic cloves, extra-virgin olive oil, dried oregano and the selected red pepper flakes.

The sauce is brought to a slow, steady simmer and stirred occasionally. The tomatoes are crushed against the side of the pot partway through cooking.

Off the heat, the onion halves are discarded. The garlic and any tiny remaining onion pieces are mashed into the sauce, and the tomatoes are crushed further for the selected chunky finish.

Salt can be added to taste if needed, and the author specifies warm service. Chopped fresh basil is the selected optional finish; she describes rich, lively tomato flavor, with a little kick from the red pepper flakes.