Instructions

• Heat 1 tablespoon olive oil in a large saucepan over medium heat until hot but not smoking.
• Add 1 clove crushed garlic and 1 small onion, sliced; cook 3–4 minutes, stirring occasionally, until the onion is softened.
• Add 1 tablespoon tomato paste and cook, stirring constantly, for about 1 minute.
• Add 28 ounces canned tomatoes (chopped and peeled) to the pan, stir to combine, reduce the heat to low–medium so the sauce gently simmers, and cook uncovered for 8–9 minutes, breaking up any large tomato pieces and stirring occasionally.
• Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon sugar.
• Stir in 1/2 cup chopped basil, simmer about 1 minute more to combine, then remove from heat.