Ingredients

The following ingredients have 3 Servings
  • ¼ cup olive oil
  • 2 cloves garlic, halved
  • ½ white onion, thinly sliced
  • 1 (35-oz) can whole peeled tomatoes (preferably San Marzano), undrained
  • 3–4 fresh basil leaves
  • Pinch dried oregano
  • Salt, to taste

Instruction

  • Heat oil in a large skillet over medium. Add garlic and onion; cook 3–5 minutes or until onion is tender but not browned. Add tomatoes to pan; gently crush with a fork. Stir in basil, oregano and a generous pinch of salt. Bring to a low boil for 2 minutes. Reduce heat; simmer 25–30 minutes or until tomatoes have thickened and sweetened, stirring occasionally. Refrigerate up to 1 week or freeze up to 3 months.