Ingredients
Scale
Here’s what you’ll need to create this delicious sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped (optional)
If you’re out of fresh basil, don’t worry. My mom often turned to dried herbs, and the sauce was still a hit. You can also swap crushed tomatoes for whole tomatoes; just give them a good mash with your hands or a potato masher.
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. It reminds me of how my dad would always say, ‘The secret’s in the onion, Maya.’
- Stir in the garlic and cook for another minute until fragrant. Make sure not to let it burn, as burnt garlic can turn bitter.
- Add the crushed tomatoes to the pan, along with the dried oregano, dried basil, and sugar. Stir well to combine.
- Season the sauce with salt and pepper to taste. If you’re like me and enjoy a bit of heat, a pinch of red pepper flakes can be a nice touch.
- Bring the sauce to a gentle simmer, then lower the heat. Let it cook for about 30 minutes, stirring occasionally.
- Just before serving, stir in the fresh basil if you’re using it. It adds a fresh, vibrant flavor that I love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Homemade Italian Tomato Sauce, recipe, cooking, food
