This is a very quick and easy staple in my kitchen. In fact it will take you longer to read the recipe than it will take you to make it! 
I use this as a base for so many dishes and I know what is in it, it’s healthy, you can add “hidden fridge cleaner veggies” to it.  Your teenager can make it or just open a jar any time to plonk on pasta, or it’s so quick to whizz up from scratch for a fast meal on pasta with grated cheese.
I make large batches and in winter I use canned tomatoes, you can use up all your old onions and garlic and grate carrots, even limp ones, into it.  You can also use half an onion and 1/2 a can of tomatoes from the back of the fridge and get the same result.  
I store in saved jars that I sterilize in the oven before using.

The quantities below are for a large batch but just use the same recipe scaled down for smaller quantities.

Ten Minute Tomato Sauce

You will need:
Clean hands
Chopping board + knife
Wooden spoon
Heavy-based pot 
Sterilised repurposed jars with lids, if making enough to store 
Jam funnel if you have one, helps make less mess

Ingredients

Serving Size: Makes about 5 medium jars

swirl olive oil (for the measurement folk, about 2 tbs)

4 onions, peeled and halved – use up your old onions

6 garlic cloves, use up old garlic and the more the better, I think

6 cans tomatoes 

1 tbs any sugar or runny honey

salt to taste

Method

In a large soup pot, swirl in the olive oil, add all the onions and garlic and cook over a medium heat, stirring occasionally, while you are opening your canned tomatoes. 

Pour these in and sluice out each can with a little water to get all the tomatoes, and tip into the pot. 

Stir well and add the sugar and salt. 

Bring to the boil and reduce the heat to simmer, for as long as you want, but if I have hungry kids waiting I can do it in as little as 5 minutes. 

Remove from heat and blend. 

Have your cleaned and sterilised jars sitting on a board. 

A jam funnel (easily found at the supermarket) helps
prevent mess.

Pour well-blended tomato sauce into hot jars and tighten
the lids. 

If storing for a while make sure to label your jars or write the date with a permanent marker. DONE.