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The recipe is a guideline. This quantities called for make the perfect base for a small batch of sauce. Double or triple the ingredients for larger batches.

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced or put through a garlic press

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1/4 teaspoon granulated sugar

2 teaspoons butter (increase to one tablespoon if you feel like it.) 

1 14.5 ounce can petite diced tomatoes OR 15 ounce can tomato sauce OR 15 ounce can crushed tomatoes OR 2 cups (approx) fresh tomatoes, chopped

Elizabeth's Note:

Need a thicker sauce? Add some tomato paste. Start with two tablespoons and go from there.

1. In a small pot, heat olive oil over medium high heat until shimmering. Add onions. Cook until soft. Stir frequently while cooking. Add the garlic. Stir. Cook until soft and aromatic. Add basil, oregano, red pepper flakes. Stir to combine. Add salt and sugar. Stir. Cook for two minutes. Add butter. Cook, stirring constantly, until butter melts.

    

2. Reduce heat to medium-low. Add tomatoes. Cook as desired. You could cook the sauce for just a minute to warm or you could cook for an hour for a rich, thick sauce.

Makes about two cups of sauce