- 1L plum peeled tomatoes
- 60ml olive oil
- 3 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 1 onion, small dice
- 1 tsp. dry oregano
- salt
- pepper
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Heat garlic and red pepper flakes slowly in olive oil, in a saucepan.
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When garlic lightly golden, sweat the onion until translucent. Add salt, pepper, and oregano.
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Add tomato, bring to a boil, and maintain at a simmer. Simmer and stir to break up tomatoes, scratch the bottom to avoid the sauce to burn.
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Cover with a lid, with small vent, and let it simmer and reduce for 20 minutes.
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Optionally add olive oil and fresh basil just before serving.