Ingredients
2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
Kosher salt
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor
Preparation
Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.
