Ingredients:

  • 2 lbs (900g) fresh ripe tomatoes (Roma or San Marzano preferred), or two 28-ounce cans (800g each) whole peeled tomatoes, undrained
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped (about ½ cup)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (or more to taste)
  • ½ cup (120ml) vegetable broth or water
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. If using fresh tomatoes, core and roughly chop them. If using canned tomatoes, crush them with your hands or a fork.
  2. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the chopped/crushed tomatoes, oregano, red pepper flakes (if using), sugar, and salt and pepper.
  4. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1 hour, stirring occasionally, until the sauce has thickened and the flavors have melded.
  5. If you prefer a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.
  6. Taste the sauce and adjust the seasoning as needed. You may need more salt, pepper, or sugar to balance the acidity of the tomatoes.
  7. Garnish with fresh basil leaves and serve hot.