Name: Tomato Sauce
Cook time: 15 min
Total time: 1 1/2 hr
Yield: Makes about 5 cups
Ingredients: 2 medium onions, finely chopped; 4 garlic cloves, finely chopped; 6 tablespoons extra-virgin olive oil; 2 (28- to 32-ounce) cans whole tomatoes in juice; 1 teaspoon salt, or to taste; 1 teaspoon sugar (optional), or to taste

This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth.

We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture.

Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat.

The leftover sauce also freezes well for future meals.

Cooks' note:

• Sauce can be made 5 days ahead and cooled, uncovered, then chilled, covered.
• Sauce can be frozen in an airtight container 3 months.

Recipe notes

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Recipe notes

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