Tool

• Medium saucepan

Ingredients

• 2 tablespoons extra‑virgin olive oil

• 1 cup finely diced yellow onion

• 6 garlic cloves, finely minced

• 1 (28‑oz) can crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ cup chopped fresh basil

Direction

1. Heat the olive oil in a medium saucepan over medium heat.

2. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the crushed tomatoes, oregano, salt, and pepper.

5. Reduce heat to medium‑low and simmer uncovered for about 20 minutes, stirring occasionally, until slightly thickened.

6. Remove from heat and stir in the fresh basil.

7. Serve immediately, or cool and store in an airtight container for up to 1 week in the refrigerator or up to 6 months in the freezer.

Notes

• Use San Marzano tomatoes: They offer the best sweetness, richness, and low acidity.

• Adjust seasoning: Taste and add more salt, pepper, or herbs as needed.

• Double the batch: Freeze extra sauce for easy meals later.

• Optional sugar: Add a pinch (about 1 teaspoon) to balance acidity if your tomatoes taste tangy.

• Smoky variation: Use fire‑roasted tomatoes for deeper flavor.

Nutrition

Calories: 201 • Carbs: 27g • Protein: 5g • Fat: 10g • Saturated Fat: 1g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 7g • Sodium: 1128mg • Potassium: 896mg • Fiber: 6g • Sugar: 14g • Vitamin A: 689IU • Vitamin C: 31mg • Calcium: 129mg • Iron: 4mg