Ingredients
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, finely chopped or grated on a Microplane
- 2 teaspoons crushed red chili pepper, for a spicy sauce. Add or more/less to taste
- 1 teaspoon dried oregano
- Ground black pepper, to taste
- 1 28-ounce (795 g) can crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- 1 ½ teaspoons kosher salt
- ½ teaspoon granulated sugar, optional* see note below if using canned tomatoes
- Add Italian sausage – optional
Directions
Put a large skillet or saucepan over medium-high heat. Pour in the olive oil, then add the onion. Cook, stirring, until the onion is soft and translucent, 3-4 minutes.
Add the garlic, crushed red chili pepper, oregano and black pepper. Cook 1-2 minutes, just until the garlic releases its fragrance. Add the tomato paste, crushed tomatoes, salt and sugar.
Bring the sauce to a simmer, then lower the heat to medium. Cover the pan and cook 15 minutes. If the sauce doesn’t seem thick, simmer uncovered 5-10 minutes. Taste the sauce and adjust the seasoning to your taste.