1/4 cup olive oil
3/4 cup diced onion
3/4 tsp. salt
2 tsp. minced garlic (about 2 large cloves)
1/2 tsp. black pepper
3/4 tsp. dried oregano
1 (28 oz.) can San Marzano whole peeled tomatoes (okay if canned with basil)
4-6 leaves fresh basil

Heat olive oil in a saucepan over medium low heat.

Add onions. Heat slowly until onions become translucent and soft.

Add salt and stir to mix.

Add the garlic, oregano, and pepper. Sauté until just fragrant (30 to 60 seconds).

Add the canned tomatoes with their juice. using a spoon, crush the tomatoes into quarters.

Tear the basil leaves into the saucepan and mix.

Heat the sauce until it just begins to bubble, then turn down the heat, cover with a lid, and simmer for about an hour.

For a smooth sauce, use a blender or an immersion blender in the pot.

Submitted by: DAL