Classic Marinara Sauce
Makes about 3 cups, enough for 1 pound of dried pasta

one 28-ounce (793 g) can whole peeled Italian plum tomatoes
2 tablespoons extra virgin olive oil
2 large garlic cloves (10 g), thinly sliced
1 1/4 teaspoons salt
1/2 teaspoon granulated sugar
1/4 cup (60 ml) red wine
1 tablespoon unsalted butter or vegan butter
a pinch to 1/8 teaspoon red pepper flakes, to taste
1 sprig of fresh rosemary

First, crush the tomatoes. Open the can and pour the entire contents into a medium bowl. Use your hands to squeeze and crush each tomato, breaking it apart into pieces. When finished, it should resemble a chunky purée. Set the bowl aside.

Place a medium saucepan on the stove, but do not turn on the heat yet. Pour in the olive oil and garlic, toss to combine, then set the heat to medium. Once the garlic begins to sizzle, let it cook for 30 seconds, then pour in the crushed tomatoes including all the liquid in the bowl. Add the salt, sugar, red wine, butter, red pepper flakes, and sprig of rosemary, then stir to combine. Bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Remove and discard the rosemary sprig, then use the sauce immediately, or transfer to a sealed container in the fridge for up to a week. Enjoy!

notes:
— When buying canned tomatoes, look for labels that say “whole peeled Italian tomatoes.” Be sure not to buy standard canned tomatoes which are more watery and have less flavor. Our favorite brand is Cento, but other brands will work too.
— If you prefer a smooth marinara sauce, feel free to purée the sauce once it has finished cooking. Simply use an immersion blender, or transfer the sauce to a blender and process until smooth.
— If using this sauce for pizza, cook it longer than 15 minutes so the sauce thickens to a spreadable consistency. Simply continue to simmer, stirring occasionally, until thickened to your liking. Also, since pizza sauce is typically saltier than pasta sauce, feel free to add salt to taste.
— To make a quick shakshuka: Heat 2 tablespoons of olive oil in a small skillet over medium heat. When hot, pour some marinara sauce into the skillet, about 1/2 to 1 inch deep. Bring to a simmer, and make several 3-inch indentations in the sauce using the back of a spoon, one for each egg. Crack the eggs into the indentations, season with a pinch of salt and pepper, then cover the skillet and cook until the whites are solid but the yolks are still runny, 2 to 2 1/2 minutes. Serve with slices of crusty bread and enjoy!