Classic Homemade Tomato Sauce

Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat.

Add 1 finely diced medium yellow onion and sauté until softened and translucent, about 5-7 minutes.

Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in 28 ounces of crushed tomatoes. Stir well to combine. If using whole peeled tomatoes, crush them with your hands before adding.

Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. If desired, add a pinch of sugar to balance acidity and 1/4 teaspoon red pepper flakes for a hint of heat.

Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1 1/2 hours, stirring occasionally. The longer it simmers, the richer the flavor.

Remove from heat and stir in 1/4 cup of roughly chopped fresh basil. Taste and adjust seasoning as needed.

Serve warm over your favorite pasta, or use as a base for other dishes. Garnish with fresh basil if desired.