Quick Tomato Sauce

From Pasta Making 101

Makes 3 -4 cups


2 tbsp extra-virgin olive oil

1 small onion, chopped fine

1 tsp dried oregano

1 tsp kosher salt

4 garlic cloves, minced

2 - 14.5 oz cans diced tomatoes including juice


Heat oil in a heavy sauté pan over medium high heat. Add onion, oregano and salt and cook until translucent. Add garlic, cook until fragrant then add tomatoes. Simmer sauce, stirring occasionally, until slightly thickened. With an immersion blender, process the sauce until it is smoother with smaller chunks of tomato.

Sauce may be made ahead, cooled completely uncovered, and chilled, covered, 2 days or frozen 1 month. Reheat sauce before using.