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1
Bring a large pot of water to a boil. Place the tomatoes in the water for 60 seconds, then remove. This will allow the skins to be easily removed.
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2
Chop the onion. Heat the olive oil in a pan. Toss in the onion and chopped garlic (however much you want!). Saute until the onion is tender and mostly translucent.
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3
While the onion is cooking, skin the tomatoes and chop into bite-sized pieces. Add to the onion, along with the seasoning and sugar. Start with less sugar and taste it to see if it needs more, but for goodness' sake, don't forget the sugar or it will be bitter! Stir all these together and let simmer for 15-20 minutes.
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4
At this point, I will sometimes pull out my stick blender and puree it to a nice even consistency, but it's not required if you're feeling lazy.
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5
Toss the frozen corn into the sauce. Let cook for an additional 5 minutes until the corn is cooked through.
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6
Toss over pasta or spaghetti squash.
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7
You can also substitute other veggies in for the corn. Spinach works (fresh or frozen), chopped red peppers, whatever you want, really. Remember, the better your tomatoes, the better the sauce, so don't skimp on the tomatoes. This isn't a thick sauce like the jarred stuff, but it's so tasty and quick!
