|Serves||2 to 4|
I love to eat this quick marinara sauce atop linguini, over cheesy polenta, or even slathered on a hearty fried-egg sandwich. It whips up in less than 30 minutes, and goes great with all kinds of tasty add-ins; I’ve used everything from roasted veggies to canned clams. This recipe is infinitely flexible, so don’t run to the store to buy thyme if you’ve got sage growing on your windowsill.
|3||Tbsp. extra-virgin olive oil|
|½||onion, chopped into medium dice|
|1||garlic clove, finely chopped|
|1||sprig fresh thyme, finely chopped|
|1||can (14 oz.) diced tomatoes|
|~||Salt to taste|
|~||Pinch of sugar or splash of wine or vermouth (optional)|
Related article: Tomatoes in winter
This content is from the Jen Smith collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything