Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft and fragrant, about 3 minutes. Add basil, oregano, sugar, salt and pepper and cook for an additional 3 minutes. Add whole tomatoes, crushed tomatoes and tomato paste. Use a potato masher to break down the whole tomatoes just a bit.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes.
Serve with your favorite pasta or as a dip for bread sticks. Store leftovers in a sealed container in the fridge!
- In place of the crushed tomatoes, you can use 6-8 cups fresh tomatoes or frozen tomatoes, thawed and chopped (juices included) – this equals about 30-40 Roma tomatoes.
- Add a few teaspoons of red pepper flakes for an extra touch of spice.
- Crushed tomatoes can be replaced with an equal amount of tomato sauce.
- Be sure to give it a taste before taking it off the stove. If it needs sweetness, add a bit of sugar. Add onion powder for an extra punch of flavor.
Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 511mg | Fiber: 3g | Sugar: 7g | Vitamin A: 938IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg
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