2 tbs olive oil
1 medium onion, diced
5 cloves garlic, sliced thinly
2 cans (28 ounces each) crushed tomatoes (San Marzano for best quality)
salt & pepper to taste
***Optional additions include basil, oregano, pinch of sugar
Cook onions in olive oil over medium-low heat until they start becoming translucent, about 5 minutes. Add garlic and cook until garlic starts turning light golden brown and onions are soft. Add salt and pepper then stir in both cans of crushed tomatoes and turn heat up to high. When sauce comes to a boil, immediately reduce heat to low (or medium-low, depending on your stove). Let simmer, stirring occasionally for 45 minutes. Before serving, taste, if you desire herbs such as basil or oregano, add them in. If you like your sauce sweeter, add sugar to taste.
You can serve the sauce on pasta, turn it in to our tomato cream sauce, use it lasagnas, and much more!
