Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic cloves, thinly sliced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Crushed Red Pepper Flakes (Optional)
  • 2 tablespoons Tomato Paste
  • 2 (28-ounce) cans Whole Peeled Tomatoes (San Marzano DOP preferred)
  • 1 teaspoon Granulated Sugar (Optional)
  • 1 teaspoon Kosher Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1/2 cup Fresh Basil Leaves, torn or roughly chopped

Instructions:

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
  2. Add diced onion. Cook gently for 8–10 minutes until softened and translucent; do not allow them to brown.
  3. Add the sliced garlic, dried oregano, and red pepper flakes. Cook for 60–90 seconds until fragrant, watching the garlic carefully to prevent burning.
  4. Stir in the tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly.
  5. Pour in the canned whole tomatoes. Use your hands or the back of a spoon to crush the whole tomatoes directly into the pot. Add the sugar, initial salt, and pepper.
  6. Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially, and cook for 35–40 minutes, stirring every 10 minutes.
  7. Remove from heat. If desiring a super-smooth sauce, use an immersion blender directly in the pot until the desired consistency is reached.
  8. Stir in the torn fresh basil. Taste the sauce and adjust salt, pepper, or sugar as needed to balance acidity.
  9. Let the sauce rest for 5–10 minutes off the heat before serving to allow the flavours to fully meld.