2 Tbsp. olive oil
2 - 4 Tbsp. sweet or yellow onion, finely chopped
2 cloves garlic, minced
28-oz. can whole or chopped tomatoes, such as San Marzano
salt and freshly ground pepper
1/2 tsp. dried oregano
1/4 tsp. dried red pepper flakes
Warm the oil over medium heat in a skillet.
Add the onion and cook for 1 minute; add the garlic and cook for 1 minute more.
Add the tomatoes, a pinch of salt and spices. Cook, stirring frequently, until most of the juice is evaporated, leaving a thick sauce.
Taste and adjust salt and pepper as needed. Cool slightly before use. Perfect Chef Rosemary Rutland's Homemade Pizza Dough