This tomato sauce is fast, flavorful, and ridiculously easy. Whip some up to dip bread in for a snack or side dish, or double the recipe to ladle over a pound of cooked pasta.
2 Tbsp olive oil
1 clove garlic, minced
1 small onion, finely chopped
14 oz canned good diced tomatoes
2 Tbsp fresh parsley, roughly chopped
Heat olive oil in a small sauce pan over medium heat. Add the garlic, and cook until fragrant, about a minute. Add the onion, season with a bit of salt and pepper, and cook, stirring occasionally, until the onion turns golden.
Add the tomatoes with juices, parsley, and a bit more salt and pepper. Stir to incorporate and bring the tomatoes to a simmer. Reduce the heat so that the sauce can barely simmer (just a few bubbles come to the surface) and don't touch or stir it for about 20 minutes. A thin film of oil should appear on the surface. Taste and adjust for seasonings. Enjoy!