Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 28 ounces canned whole tomatoes no salt added
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- ¼ cup fresh basil leaves chopped
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic to the saucepan and cook for another minute, until fragrant.
- Pour in the canned tomatoes with their juices and crush them with a spoon. Add the dried oregano, red pepper flakes if using, and salt. Stir to combine.
- Bring the sauce to a simmer and cook for 25 minutes, stirring occasionally. The sauce should thicken and the flavors will meld together.
- Remove the sauce from heat and stir in the fresh chopped basil. Taste and adjust seasoning with additional salt if needed.
