Basic Marinara Sauce

28 oz. can of whole peeled tomatoes (preferably San Marzano)
1 onion, chopped
3 cloves of garlic, roughly chopped
1 Tbsp dried oregano
1 tsp red chili flake
Extra Virgin Olive Oil
Salt

Cover the bottom of a skillet with extra virgin olive oil and heat over medium heat. When hot, add the onions and sweat for two minutes. Season with salt to aid in the sweating process. Add the garlic. Make sure the vegetables are not browning but only becoming soft and translucent. Once the onions are translucent, add the spices and cook for 3 minutes. Add the whole peeled tomatoes and crush them with a spoon. Bring to a boil, then reduce to simmer. Simmer for 30 minutes stirring occasionally to keep from sticking. Finally, place the tomatoes that have remained whole into a food processor and blend. Try to avoid putting the onions in the food processor to keep their texture. Return the blend to the skillet.

This can be eaten fresh, frozen, or jarred. I suggest doubling the recipe and saving the leftovers for a second or even third meal. Marinara sauce can be used for pasta, pizza, dips, you name it.