Ingredients
- 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons red pepper flakes or to taste
- 1 medium yellow onion minced
- 5 cloves garlic minced
- 2 cans (28 ounces each) whole peeled tomatoes
- Salt to taste
- 1/2 teaspoon sugar optional, to balance acidity
- 1/2 cup fresh basil leaves roughly torn
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the red pepper flakes and let them infuse the oil for about 2 minutes.
- Add the minced onion to the pan and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the whole peeled tomatoes, breaking them up with a spoon. Season with salt and optional sugar.
- Bring the sauce to a simmer, reduce the heat to medium-low, and cook for 30-40 minutes until it has thickened, stirring occasionally.
- Remove the sauce from the heat and stir in the torn basil leaves. Taste and adjust the seasoning as needed. Serve immediately with your favorite pasta or as a dipping sauce.