Say goodbye to jarred marinara sauce! This recipe takes 20 minutes and can be used as a base for pasta, lasagna, chicken parmesan or any Italian dish. Keep it in the fridge for up to a week!

Serving size: 4
Prep time: 10 minutes
Cook time: 22 minutes

2 tablespoons canola oil
1/2 cup white onion, diced
2 teaspoons garlic, diced
1 12-ounce can peeled and diced tomatoes
1/4 teaspoon of red pepper chili flakes
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup loosely-packed basil, chopped

Heat canola oil over medium-high heat in a large stockpot. Reduce flame to medium-low heat, add the onions and garlic then cook until translucent, about 5-6 minutes. Add tomatoes, red pepper chili flakes, salt and pepper. Stir together, and let cook for 12 to 15 minutes. Add the chopped basil. Cook for an additional 2 minutes.