Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can San Marzano tomatoes, crushed (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1/2 cup vegetable broth (120 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a bit of a kick)
  • 1/4 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 1/2 cup fresh basil leaves, chopped (packed)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in crushed tomatoes, tomato sauce, and vegetable broth. Stir in oregano, red pepper flakes (if using), and sugar. Season with salt and pepper.
  3. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 45 minutes, stirring occasionally.
  4. Stir in fresh basil. Simmer for an additional 5 minutes to allow the basil flavor to infuse the sauce.
  5. Taste and adjust seasoning as needed. Serve immediately over your favorite pasta, or let cool and store for later.