Makes about 2 quarts
A good brand of canned whole tomatoes, crushed in a bowl, yields the most flavorful results.
3tablespoons olive oil1large onion, finely chopped2cloves garlic, finely chopped2cans (28 ounces each) whole peeled tomatoes, crushed in a bowl with your hands2teaspoons dried oregano1cup coarsely chopped fresh basilSalt and pepper, to taste
1. In a large saucepan over medium heat, heat the olive oil. Add the onion and garlic. Cook, stirring often, for 8 minutes or until onions soften.
2. Add the tomatoes and their juices, oregano, basil, salt, and pepper. Bring to a boil, lower the heat, and cover the pan.
3. Simmer for 45 minutes, stirring often, or until the sauce has thickened. Taste for seasoning and add more salt and pepper, if you like. Adapted from Italy’s Little Kitchen