1 (28-ounce) can whole tomatoes

1 teaspoon salt

Heat olive oil in skillet over medium heat. Add onion, garlic and chili flakes (if using); cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.

Meanwhile, place tomatoes in a bowl and crush with your fingers. Add tomatoes and salt to skillet. Simmer until the sauce thickens and starts to stick to the bottom of the pan, about 25-30 minutes. If the sauce gets to thick, loosen it with a splash of water or pasta water.

Sauce tips

--This sauce freezes well.

--Use a skillet over a pot to make the sauce. The wideness of the skillet allows the sauce to reduce faster and thicken.

--I like onion in my sauce, but it's not necessary. Instead, use more garlic.

--If you want a smoother sauce, blend it with a hand blender after it's cooked.

--A jar of passata works well in place of whole tomatoes, but stay away from diced or crushed tomatoes. Canned diced tomatoes have calcium chloride added as a firming agent, which limits the tomatoes' ability to break down during cooking; crushed tomatoes are too thick and tart.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)