1200grsfresh ripened Tomatoes, deseeded without the peel and grated. Otherwise 2 x 400 grs good-quality canned crushed tomatoes
3tablespoonsEVOO, (Extra Virgin Olive Oil)
1mediumShallot, (or yellow onion), finely diced
4clovesGarlic, crushed
1bunchfresh Basil, left on the stems, home grown
5sprigsfresh Oregano, home grown
½teaspoonRed-pepper flakes
1teaspoonDry Oregano
1teaspoonSugar, in case the tomatoes are acidic and need to be balanced
Sea Salt
freshly ground Black Pepper
Instructions
Put a large non-stick pot or sauce pan on medium heat and drizzle the oil. Once hot add the onions and sauté until soft, not browned. Right before the onions have softened add the garlic and the red-pepper flakes, and toss until fragrant, about some 30 seconds.
Add the tomatoes increase the heat and bring to a boil. Once boiling reduce the heat and simmer for about 30 minutes.
5 minutes before taking the tomatoes off the heat, stir in the basil, oregano and sugar (if needed) and season with salt and pepper.
Remove the pot from the heat and discard the basil and the garlic.
Use immediately otherwise place the sauce in a sterilized airtight glass jar or plastic container and refrigerate for couple of weeks.