Step 2: Sautéing the Aromatics
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
This step forms the flavor base of the sauce. The combination of olive oil, onion, and garlic creates a rich, aromatic foundation that enhances the natural sweetness of the tomatoes.
Step 3: Building the Sauce
Add the crushed tomatoes to the pan, along with salt, pepper, oregano, and red pepper flakes if using. Stir well to combine. If the sauce tastes too acidic, add a teaspoon of sugar to balance it. For a deeper flavor, stir in tomato paste and a splash of red wine.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 30–45 minutes, stirring occasionally. As it simmers, the sauce will thicken, and the flavors will deepen. If it becomes too thick, add a splash of water or broth to adjust the consistency.
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