1 tablespoon extra-virgin olive oil
1 medium onion finely chopped
4 cloves garlic minced
2 28-ounce cans diced tomatoes or 3 226 grams fresh tomatoes peeled, seeded and diced
1 tablespoon tomato paste
1 teaspoon dried oregano
Pinch of crushed red pepper
Freshly ground pepper to taste
Method of Preparation
Heat oil in a large heavy pan. Add onion and cook, stirring often, until softened, about 5 minutes.
Add garlic and crushed red pepper; cook for 60 seconds.
Add tomatoes, tomato paste and oregano; mash with a potato masher.
Bring to a boil. Simmer, uncovered, over low heat, stirring frequently, until the tomatoes cook down to a thick mass, 45 to 55 minutes. Season with pepper.