Ingredients
28ozwhole peeled tomatoes
1medium yellow onion,peeled, halved
2large garlic cloves,peeled, whole
2tbspextra-virgin olive oil
1tbspdried oregano
pinchred pepper flakes,optional
salt,to taste
pasta,cooked
Parmesan cheese,grated, or vegan Parmesan
basil,chopped fresh
olive oil
Preparation
In a medium, heavy-bottomed saucepan, combine the tomatoes with their juices, onion, garlic cloves, olive oil, oregano, and red pepper flakes.
Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes or until droplets of oil float free of the tomatoes.
Stir occasionally, then use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes.
Remove the pot from the heat, then discard the onion.
Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces found.
Use the wooden spoon to crush the tomatoes to desired consistency.
Add salt, to taste.
Serve warm, and enjoy!
