I don't really feel like doing a write-up today, but I haven't been keeping up with the blog recently and this recipe is at least quick and easy. It's based on a recipe from Cookie & Kate which is, in turn, based off of a recipe from Smitten Kitchen which was, itself, based off of a recipe from Marcella Hazan's famous cookbook. It's basically a modified burro e pomodoro sauce. It has olive oil instead of butter and a few added seasonings.

Marinara Sauce

From Cookie & Kate

Ingredients

• 1 (825mL) can of whole tomatoes
• 1 yellow onion, halved
• 2-3 cloves garlic
• 2 Tbsp. olive oil
• 1 tsp. dried oregano
• 1/4 tsp. red chili flakes

Directions

1. Combine all ingredients and bring to a boil over medium heat.
2. Reduce heat to low and simmer, uncovered, for 15 minutes.
3. Crush the tomatoes and cook for another 30 minutes.
4. Squish the garlic against the side of the pot and cook for another 5 minutes.
5. Remove the onion halves and serve over pasta, polenta, or other substrate of choice.