Ingredients – two 28oz cans whole tomatoes in juice – 2 tbsp olive oil – 1 medium onion chopped – 3 cloves garlic minced – one 6oz can tomato paste – 1 tsp dried oregano – 1 tsp sugar – 1/2 tsp Kosher salt or to taste – 1/4 tsp freshly ground black pepper or to taste – 1/4 cup packed basil leaves finely minced
Heat olive oil in a Dutch oven. Add the onion and saute until tender, about 8-10 minutes. Add the garlic and cook for another minute or two, until fragrant.
tomatoes with their juices into a blender and blend until almost smooth. Add to the pan.
Stir in the tomato paste, oregano, sugar, salt, and pepper.
Bring to a simmer, then reduce the heat to low and simmer for 20-30 minutes, or until it reaches your desired consistency.
Stir in the fresh basil.
Serve over spaghetti or your favorite pasta, or use on pizza, for dipping breadsticks or appetizers, etc.