Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 small onion finely diced
- 1 can San Marzano whole tomatoes 28 ounces
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ¼ cup fresh basil leaves chopped
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Pour in the whole San Marzano tomatoes with their juices. Using a wooden spoon, break the tomatoes into smaller pieces. Stir in the salt, black pepper, and dried oregano.
- Bring the sauce to a simmer and reduce the heat to low. Allow the sauce to cook, uncovered, for about 1 hour, stirring occasionally to prevent sticking.
- Remove the sauce from heat and stir in the chopped fresh basil. For a smoother sauce, use an immersion blender to purée the sauce to your desired consistency.
