Ingredients
½ Onion
handful Garlic (your garlic destiny is your own)
1 ½ tbsp Tbsp Tomato Paste
1 can 28oz tomatoes (I used san marzano)
More salt than you think
1 ½ tbsp Tbsp dried Oregano (depending on how much you like oregano)
1 tbsp Tbsp Dried or Fresh Basil
Olive oil
Directions
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.
Olive oil
½ Onion
Step 2
Then add in the garlic with more salt - should only take a couple minutes to cook if chopped finely.
handful Garlic (your garlic destiny is your own)
Step 3
Add in the tomato paste and mix it around and let it lightly caramelize to boost the tomato flavor.
1 ½ tbsp Tbsp Tomato Paste
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.
1 can 28oz tomatoes (I used san marzano)
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.