Simple Tomato Sauce Recipe

This recipe from Matt Cox, marketing director of Bob’s Red Mill Natural Foods, was prepared to cover Bob’s Savory Oat Fritters Recipe, which Cox made at October’s annual Golden Spurtle World Porridge Making Championship, in Carrbridge, Scotland. The quick-and-easy tomato sauce can be used in a variety of other dishes.—Denise Shoukas

Serves: 2 cups

1 28-ounce can San Marzano whole plum tomatoes (without basil) with juices
1/4 cup extra virgin olive oil
2 tablespoons finely minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, or more to taste
1 teaspoon sea salt
Black pepper, to taste
2 tablespoons finely minced fresh parsley

1. In a large heated sauté pan over medium heat, add olive oil, then garlic. Add tomatoes and their juices, using a spoon to break up the tomatoes. Add salt, pepper, oregano and red pepper flakes, and stir to combine. Turn heat to low, partially cover and let simmer for about an hour. Stir occasionally, scraping the bottom to combine. When sauce is thick, remove from heat and add parsley. Stir to combine.

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