2 large Mason jars or 2 28.5-ounce cans whole, peeled tomatoes
1/4 cup extra virgin olive oil
1/4 cup chopped, fresh Italian parsley
1 tablespoon crushed red pepper.
salt & pepper to taste

This is so easy. Just heat a large skillet or sauce pan over medium heat. Heat the oil and carefully pour in the two cans of tomatoes, juice and all. Lower heat and simmer for 30 minutes. The heat will help break down the tomatoes, but help it along with a spatula or potato masher. You can strain the seeds and flesh if you like, but I like it chunky - besides one tomato has the same fiber as a slice of whole wheat bread - so keep 'em in there! Add crushed red pepper flakes and cook an additional 5 minutes. Salt and pepper to taste. Stir in parsley.

This also makes a great pizza sauce. What's more, it is so adaptable - add fresh basil, Herbs de Provence, you name it, it's your call.