Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped (about 1 cup / 150 g)
  • 3-4 cloves garlic, minced
  • 2 cans crushed tomatoes (28 oz / 794 g each, preferably San Marzano)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or a handful of fresh basil leaves, torn)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  4. Pour in crushed tomatoes, stirring to combine.
  5. Add sugar (if using), oregano, and dried basil. Season with salt and pepper.
  6. Bring to a gentle simmer and reduce heat to low. Let sauce cook uncovered for 20 minutes, stirring occasionally.
  7. Taste and adjust salt and pepper as needed. Add fresh basil just before serving if desired.
  8. Toss with cooked pasta or use as a base for other dishes.