1/4 cup olive oil
1 1/2 cups diced onion
1 tsp. Kosher salt
2 tsp. dried basil (5-7 leaves fresh)
1 1/2 tsp. dried oregano (1 tbsp. fresh chopped)
1/2 tsp. black pepper
2 tbsp. minced garlic
1 (28 oz.) can whole, peeled tomatoes (preferably San Marzano)

Heat olive oil in 3-quart pot on medium-low heat.

Add onion and salt and sauté the onion until soft.

Add basil, oregano, and black pepper and sauté until aromatic.

Add garlic and sauté until aromatic.

Squeeze each tomato into the pot by hand and then add the juice OR add the whole can and use a potato masher to break up the tomatoes.

Turn up the heat, bring to a low boil, then turn down the heat and SLOW simmer for 30 minutes while stirring occasionally.

Tip: For a smoother sauce, add a portion or all of the sauce to a blender (be sure to cover with a lid AND towel... it’s HOT!). Alternatively, use an immersion blender directly in the pot.

Submitted by: DAL