Nothing fancy here, but this is a wonderful quick sauce anyone should make.
In a deep skillet over medium heat add a good splash of good olive oil, a couple of tablespoons at least. Once that warms up toss in finely minced onion. After a minute or so toss in three or four cloves of sliced or minced garlic, whichever you want. Cook over medium until the onion has softened and begins to melt into the oil and garlic has browned.
Open a large can of whole tomatoes. Take each out and carefully squish in your hands. Be careful because they spurt, and I’m not going to write the jokes spinning in my head right now. But squish up the tomatoes and stir it all together. Add a couple big pinches of salt and fresh ground pepper. Throw in a small pinch of red pepper flakes. Taste. Too sour? Add a pinch of sugar. You can add some oregano if you want.
Let it bubble happily for around a half hour, stirring and squishing down the tomatoes at times. Just before serving, throw in a bunch of fresh chopped basil. Serve with pasta, fish, eggs, or use for other dishes. If you want it less chunky then either take a stick blender and puree some of it or add a bit of it to a blender and puree. You can make it as smooth or chunky as you desire.
If you want, toss in a Parmesan rind, or add a bit if white wine, some folks toss in a bit of butter. You be you.
