Step 1

Start by cooking the onions in some olive oil with salt on a med/low heat. You could just sweat them until translucent or take them a little further like I did but I don't find any level of char ideal.

Step 2

Then add in the garlic with more salt - should only take a couple minutes to cook if chopped finely.

Step 3

Add in the tomato paste and mix it around and let it lightly caramelize to boost the tomato flavor.

Step 4

Now just add in the tomatoes with more salt (if you're afraid you've added too much already just taste it). If you want the sauce super loose you don't have to cook it down much, I wanted mine pretty thick so I let it cook down on med heat for probably 30 minutes, stirring every now and then to make sure nothing was burning.

Step 5

If using dried herbs you can really add them whenever (preferably early, maybe when you add the tomatoes), if using fresh herbs add them at the very end. If you want it chunky, you're done. If you want it less chunky, blend it up a little and you're done.