Recipe courtesy of Laura Vitale
Show: Simply Laura
Total:
40 min
Active:
15 min
Yield:
3 cups
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
3 cups
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1 small yellow onion, finely chopped 
  • Kosher salt and freshly ground black pepper 
  • 3 cloves garlic, minced 
  • One 28-ounce can Italian plum tomatoes, crushed by hand 
  • 1 teaspoon granulated sugar 
  • 1/2 teaspoon dried oregano 
  • 1/4 cup loosely packed fresh basil leaves, torn by hand 

Directions

Watch how to make this recipe.

In an 8-inch saucepan, add the olive oil along with the onion and turn the heat to medium. Add a small pinch of salt and saute until the onion softens and develops a bit of color, about 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes along with the sugar and oregano, partially cover the saucepan with a lid, bring to a simmer and cook until the sauce reduces and deepens in color, about 20 minutes.

Remove the lid, add the basil, season with salt and pepper to taste and cook for 5 additional minutes.

Serve immediately or allow to cool completely before storing in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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