Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 small onion, finely diced (75g)
  • 3 cloves garlic, minced (15g)
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup water or vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onions and sauté for 3–5 minutes until they are translucent and fragrant.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until the garlic smells nutty but has not turned brown.
  3. Push the aromatics to the side of the pan and add the tomato paste directly to the oil. Stir the paste constantly for 2 minutes until it shifts from bright red to a deep, rusty mahogany color.
  4. Pour in the crushed tomatoes and water (or broth). Stir in the oregano, sugar, salt, and pepper.
  5. Reduce heat to low and simmer gently for 8–10 minutes until the sauce has thickened slightly and the flavors have melded.