Ingredients:

  • /4 cup Extra Virgin Olive Oil
  • large Yellow Onion, finely diced
  • cloves Garlic, thinly sliced
  • teaspoon Dried Oregano
  • /2 teaspoon Crushed Red Pepper Flakes (or to taste)
  • Two 28-oz cans Whole Peeled Tomatoes (San Marzano preferred)
  • large bunch Fresh Basil Leaves (about 20 leaves), torn
  • teaspoon Granulated Sugar (Optional)
  • Kosher Salt to taste (Start with 1 tsp)
  • Freshly Ground Black Pepper to taste

Instructions:

  1. Heat olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium-low heat. Add the diced onion and a pinch of salt. Sweat gently for 10–15 minutes until completely translucent and soft—do not brown.
  2. Add the sliced garlic, dried oregano, and red pepper flakes. Cook for 1–2 minutes until fragrant, ensuring the garlic does not burn.
  3. Pour in the canned tomatoes. Using your hands or a potato masher, crush the whole tomatoes directly into the pot. Stir well to combine with the aromatics.
  4. Bring the mixture just to a gentle simmer. Reduce the heat to the lowest setting so only a tiny bubble breaks the surface occasionally.
  5. Simmer, uncovered, for 1.5 to 2 hours. Stir every 20 minutes to prevent sticking. The sauce should thicken significantly and deepen in colour.
  6. Stir in the torn basil leaves, optional sugar, and adjust salt and pepper seasoning to taste.
  7. Optional: If you prefer a very smooth sauce, use an immersion blender directly in the pot until the desired consistency is reached.
  8. Remove from heat and let the sauce rest for at least 15 minutes before serving; the flavours meld beautifully as it cools slightly.