WHAT YOU'LL NEED

Equipment

- Chef's knife
- Cutting board
- Large pot
- Large spoon
- Can opener

Ingredients

- Yellow onion (1)
- Garlic (2 cloves)
- Olive oil (1/4 cup)
- Oregano (1 sprig fresh, 1/2 teaspoon dry)
- Chili flakes (1-3 teaspoons, to taste)
- Bay leaf (1)
- Tomato paste (2 tablespoons)
- Canned tomatoes (2-28 ounce cans, preferably San Marzano)
- Salt (2 teaspoons)

THE STEPS
1. 1. Roughly chop the onion and garlic and place into a pot with the olive oil, oregano, chili flakes, bay leaf, and salt. 00:24

2. 2. Cook the aromatics down for about 15 minutes on medium heat. 03:28

3. 3. Add the tomato paste and stir for about five minutes. The olive oil will begin to toast the tomato paste as it dissolves into the mixture. 03:30

4. 4. Add the canned tomatoes. Stir constantly until the sauce begins to boil. 04:47

5. 5. Reduce the heat to medium-low. Cook the sauce continuously for 45 minutes to an hour, periodically stirring so the sauce does not burn. 06:00

6. 6. About 10 minutes before the sauce finishes cooking, taste and adjust the seasoning as necessary. 07:22

7. 7. The sauce is finished once it is has been reduced to about half, and the tomatoes and oil have melded together into an even consistency. Remove the bay leaf before serving.08:11