Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1 can (28 oz) whole peeled tomatoes
  • 2 tbsp tomato paste
  • 1 tsp granulated sugar
  • 1/2 cup fresh basil leaves, torn
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onions and a pinch of salt, sautéing for 5-7 minutes until translucent and golden.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add the tomato paste and cook for 2 minutes, stirring constantly until it reaches a deep mahogany color.
  4. Pour in the canned tomatoes. If using whole peeled tomatoes, crush them with a spoon directly in the pot.
  5. Stir in the dried oregano, sugar, and remaining salt. Reduce heat to low and simmer gently for 10-12 minutes until thickened.
  6. Remove from heat and stir in the fresh basil and lemon juice.