Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes about 5 cups

　　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

　　

Step 1

Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.

　　

Step 2

Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.

　　

Step 3

If sauce tastes too acidic, add sugar and cook 5 minutes more.

　　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.