You can also change this up by using fresh tomatoes instead of canned, and use this recipe as a base for any pasta sauce.
3 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
4 garlic cloves, chopped
Kosher salt and freshly ground pepper
1 can (28 ounces) crushed San Marzano tomatoes (see Note)
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 cup water
Pinch of sugar
1/4 cup fresh basil, cut in strips (optional)
Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onion and slowly cook until almost translucent. Add the garlic and season well with salt and pepper. Once the garlic is aromatic, after about 2 minutes (don’t let the garlic burn), stir in the tomatoes.
Add the oregano and dried basil, and cook over low to medium-low heat for 10 minutes. After the sauce has thickened, add the water and stir.
Cook 5 minutes longer and remove from heat. Stir in the sugar and taste. Adjust seasoning with herbs, salt, pepper and sugar if necessary. Finish by stirring in fresh basil if using.
Note: In the summer when you have good tomatoes, particularly roma or plum tomatoes, peel and chop them to use here. You’ll need about 3 cups.