¼ cup extra virgin olive oil
2-3 garlic cloves, thinly sliced
½ cup onion, minced
2 28oz cans whole plum tomatoes and their juices *we use tomatoes labeled
San Marzano – they have the most authentic taste
½ t salt, ½ t pepper, plus more to taste
8-10 fresh basil leaves, torn
Pinch of dry oregano
¼ cup parmesan cheese
Crush whole tomatoes by hand, reserving juices and set aside. Place oil in large nonreactive saucepan over medium-low heat. Add onions and sauté 5 minutes until translucent (not carmelized). Stir in garlic and sauté until fragrant – not browned – about 30 seconds. Add crushed tomatoes and their juices to pot. Add salt and pepper and raise heat until sauce comes to a boil. Immediately lower to a simmer and partially cover pot. Simmer approximately 1 hour.
Add torn basil, cheese and oregano. Stir and simmer 2-3 more minutes
Serve and enjoy!