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- 1 can peeled tomatoes
- 1 medium yellow onion, peeled and halved
- 2 large garlic cloves, peeled but whole
- 2 tablespoons olive oil
- 1 tsp oregano
- Pinch of red pepper flakes
- Salt (if necessary)
- In a medium saucepan, combine all ingredients (including any juice from the tomato can)
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a simmer for about 15 minutes, stirring occasionally.
- Crush tomatoes against the side of the pan, and then let simmer for another 30 minutes, stirring occasionally.
- Remove from heat and remove the onion from the sauce. Smash garlic cloves and any small onion pieces with a fork.
- Add salt, if needed. Serve warm. Refrigerate for 4 days, or freeze for 6 months.